Food allergies are top of mind for many chefs and food service managers who want to cater to guests with special needs, but preparing allergen-free meals can be tricky and mistakes can put patrons at risk. "The food industry is ... looking for ways to meet the needs of customers with food allergies or intolerance," writes Jennifer Stack, an associate professor at the CIA. "While these efforts are welcomed, a word of caution is necessary. Not all food-service providers may be capable of producing food that is completely safe for those who must avoid even the smallest amounts of foods their bodies can’t handle."
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