Catering for food hypersensitivity: a win-win for all (Dublin)

Date: 26 September, 2016

Time: 9:45am - 4:00pm

Venue: Hilton Hotel, Kilmainham, Dublin 8

Purpose of event

All catering and food manufacturing businesses must, by law, provide information on the allergen content of the foods they sell. This helps consumers with food hypersensitivity (food allergy, food intolerance and coeliac disease) to make safe food choices and significantly improves their quality of life. From the food businesses perspective, accommodating customers who wish to avoid specific foods for health or lifestyle reasons makes good business sense.

This safefood Knowledge Network event, developed in partnership with the Coeliac Society of Ireland, focuses on gluten and provides practical information on how to control food allergens including:

  • sourcing Free-From food products
  • the legal aspects of food allergen management
  • a "how to" demonstration of cooking with allergens in mind.

Who should attend?

Those working in the food industry, particularly in catering, with a role in food allergen management. It will also be of interest to regulators, policy makers and those working in academia or the grocery trade.

Registration

Registration is free for Knowledge Network members. For more information on this event and the safefood Knowledge Network please contact Michael Hills. Email: mhills@safefood.eu Tel: 0044 2890 975411

Join the safefood Knowledge Network

The safefood Knowledge Network delivers practical resources, industry‑focused training, networking opportunities, latest research and news for food safety and food industry personnel. Becoming a member is easy and free. Visit safefoodkn.eu to join.

Agenda

Time Theme Speaker
09:45 Registration (tea/coffee)  
10:15 Introduction James McIntosh, safefood
10:30–13:00 Session 1 Chair: Malorie Knoester, Coeliac Society of Ireland
10:30 Impact of coeliac disease on quality of life Kevina Cardiff, Purenutrition.ie
11:00 Practicalities of catering for coeliac customers Geraldine O’Shea, Goodness Grains
11:30 Sourcing Free-From foods David McCullagh, Pallas Foods
12:00 Cooking with allergens in mind: a practical demonstration Gearoid Lynch, chefgearoidlynch.ie
13:00 Lunch  
14:00–16:00 Session 2 Chair: James McIntosh, safefood
14:00 Living with food allergy and food intolerance Ruth Charles, Registered dietitian: paediatrics, INDI
14:30 Compliance in practice: how to meet your obligations
to control food allergens
Pat O’Mahony, Food Safety Authority of Ireland
15:00 Due diligence and legal aspects of food allergen
management
Maree Gallagher, Maree Gallagher Associates
15:30 Free-From food trends: a marketing perspective Conor Hyde, Bullseye Food Marketing
16:00 Sum up and close James McIntosh, safefood

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