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Food allergies: a problem for the catering industry

John Douglas Pratten (Department of Business and Management Studies, Crewe and Alsager Faculty, Manchester Metropolitan University, Crewe, UK)
Neil Towers (Department of Textiles, UMIST, Manchester, UK)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 May 2003

2989

Abstract

Some food allergies are described briefly. The proprietors/managers of a variety of establishments serving food in a small town and its surrounding area were interviewed to discover their knowledge of food allergies and how readily they could feed such sufferers. The results showed that the more exclusive establishment had the greatest knowledge of allergies, and seemed capable of providing suitable meals. Other outlets gave serious cause for concern. The proprietors recognised a need for greater education, and potential providers are suggested.

Keywords

Citation

Pratten, J.D. and Towers, N. (2003), "Food allergies: a problem for the catering industry", British Food Journal, Vol. 105 No. 4/5, pp. 279-287. https://doi.org/10.1108/00070700310477077

Publisher

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MCB UP Ltd

Copyright © 2003, MCB UP Limited

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