Food Allergy and Intolerance - guidance for the catering industry

On the island of Ireland, it is estimated that around 10% of the population suffer from a food hypersensitivity – that is food allergy or food intolerance (including coeliac condition). These can vary from mild to life-threatening in their severity and negatively impact on the quality-of-life of those who suffer from them. Ironically, eating out which is now such an integral part of life is also risky for people with a food allergy or intolerance. Caterers can help protect their food allergic and intolerant customers by actively managing these risks.

This booklet and the poster are designed to be an educational resource for caterers, and serve as a practical guideline for serving customers who may have a food allergy or intolerance or who may want to avoid a particular food for other reasons. The booklet can be used as part of the induction training that catering staff receive before they start work and makes a useful addition to the food safety management file. The poster is designed as a quick-reference resource for staff when they need to serve a customer with a food allergy or intolerance or who wants to avoid a food or an ingredient for any other reason. The poster is designed for display in areas where it can be readily accessed. The booklet and poster will help food businesses meet their legal obligations to control food safety hazards (in this case allergens) and provide safe food to their customers.

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