Food allergies: a problem for the catering industry
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
:MCB UP Ltd
Copyright © 2003, MCB UP Limited