Chefs get guidelines on handling food allergies

09/23/2008 | Dallas Morning News (free registration), The

Food allergies affect one in 25 Americans, and chefs bear considerable responsibility for ensuring their patrons' safety. The National Restaurant Association in its updated training guide recommends that chefs learn how to prepare allergen-free versions of menu items when possible, refrain from adding unexpected ingredients without informing the wait staff, and avoid casual substitutions, such as peanut oil, that could make dishes allergenic.

View Full Article in:

Dallas Morning News (free registration), The

Published in Brief:

SmartBrief Job Listings for Health Care

Job Title Company Location
Sr. Regulatory Specialist, Biotech Center of Expertise
BASF, The Chemical Co.
San Diego, CA
Food Lawyer
Cargill
Wayzata, MN
Director of Clinical Research
Regenesis Biomedical, Inc.
Scottsdale, AZ
Actuary
Meridian Health Plan
Detroit, MI
Assistant Vice President - Dental Director
MetLife
Bridgewater, NJ