Managing allergies in food service

Food allergens have appeared in the last two decades as a concealed form of threat which significantly endangers public health, and so allergen labelling on food products, drinks and non pre-packed gastronomic products is clearly defined by legal regulations. Appropriately managing food allergies has become an issue for the foodservice industry because of the rising number of individuals with food allergies. Establishing proper communication between and among customers and foodservice employees could be one of the most important steps in preventing food allergy reactions in restaurants. Proper risk communication often initiates increased attention among restaurant staff to ensure customer safety. Current initiatives to support consumers at risk include a recognised standard for manufacturers seeking to eliminate an allergen from their production, and the integration of food allergy into training for caterers and food standards enforcement professionals.