The books take you, step by step, through food allergy – what it is, how people react, the foods that cause reactions, how to deal with those reactions and to prepare food which allergic customers or school children will be able to eat, how to train your staff to understand the problem, where to buy the ingredients that you need and – most important – your legal position.
The Allergy Aware Schools Catering Manual also gives you ideas for foods that allergic school children will be able and willing to eat.
Click on the links below to see a sample page from each chapter
Menu and Recipe Design
Front of House
Ordering, Labelling & Storing Ingredients
Preparation & Cooking of the Food
Cleaning & Storage of Ingredients