Setting Standards for Food Service

Setting Standards for Food Service Allergen Management and Assessing where allergen cross contact and contamination can occur from the supply chain through to the kitchen and then on to a customer requires the same due diligence as food safety management.

Whereas companies have been getting to grips with managing food allergens in their businesses; making sure this new method of working is continuous and carried out by all staff all the time is difficult to say the least.

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Professional Association for Catering Education - representative body for the hospitality and catering education and training sector


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