Did you know that you could be sued for up to £1 million, fined and sent to prison if a customer suffers an allergic reaction to a food you have served in your restaurant ?
These health problems include migraine sufferers, diabetics, arthritics and depressives all of whom are increasingly aware that food allergy/sensitivity /intolerance can play a significant role in the management of their condition.
The problem for the Catering Industry
A caterer must be aware of and able to inform a customer of known or potential presence of certain allergens even though this is not a direct requirement of current food labelling legislation.
If a caterer fails to do this and a customer suffers a serious adverse reaction, the caterer or their company could face a substantial fine and even imprisonment - as well as being sued through the Civil Courts where penalties can reach £1 million. The negative publicity would also be crippling.
Working with the FSA, the Anaphylaxis Campaign and the Culinary Academy, Michelle Berriedale-Johnson and her team at Foods Matter have put together a book which provides vital basic information on allergy for caterers of all sizes and degrees of expertise, in an easily accessible and practical format.
Who are Michelle Berriedale-Johnson and Foods Matter?
Michelle is a food historian and journalist who started working with food allergy and intolerance 16 years ago when her son was diagnosed as dairy intolerant.
Initially she manufactured a range of dairy, wheat, gluten and egg free foods but 15 years ago the market for such foods scarcely existed. Since then she has written 7 books and broadcast extensively about restricted diets as well as editing Foods Matter (www.foodsmatter.com) the subscription magazine she founded supporting anyone on a restricted diet.