Catering Safely for Food Allergy Sufferers: A Chef’s Guide

By Michelle Berriedale Johnson

In this fully revised and updated edition, leading free-from expert and FreeFrom Eating Out Awards director Michelle Berriedale-Johnson, outlines everything caterers, chefs, restauranteurs and other food service providers need to know to boost their food offering to diners on any restricted diet. The book includes sections on: the 14 major allergens; what food allergies and intolerances are; preventing cross-contamination, law and liabilities; allergy risk areas in the kitchen and alternative free-from ingredients and products.