Caterers and allergen listing

Caterers of all sorts must list the allergens in the recipes that they serve the public.

Allergic reactions can be very serious, and caterers have a duty of care to know what allergens are in their food.

Allergens – cereals containing gluten, crustaceans, molluscs, eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame, lupin and sulphur dioxide at levels above 10mg/kg, or 10 mg/litre, expressed as SO2.

Allergens and eating out16.22

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