The nine major food allergens, federal and state disclosure requirements, how restaurant liability works when allergic reactions occur, and practical risk management strategies.
An estimated 26 million US adults have food allergies, and one in three has reacted to restaurant food. Here is how to build an inclusive menu, prevent cross-contact in your kitchen, and turn dietary accommodations into a competitive advantage.
If your restaurant chain has 20 or more locations, federal law requires calorie counts on your menus — here is exactly what the FDA requires and how to comply.