Current Course - Level 3 Award in Food Allergy Management

Introduction to food allergies - questions

  1. 1. You decide to not introduce any allergen-free food options into your menu. Are there any practical actions required by law that you still must do to comply with allergenic ingredient labelling?
  2. 2. What is the difference between an allergen-free food ingredient, and an allergen-removed food ingredient?
  3. 3. Why is it important to explain what ‘allergen-free’ means at your premises?