Allergy Catering Manual

The book takes 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 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.

Click on the links below to see a sample page from each chapter

Contents