One out of every 10 adults has a food allergy.
At least 8% of children under the age of 18 have a food allergy.
Are you ready for this number of food-allergic patrons, visitors, patients, clients, students, friends and family to visit your establishment?
You need to be, as the time and option for ignoring these customers is coming to an end. By utilizing best practices, adhering to labeling laws, accessing available tools and resources, you’ll be able to mitigate risks!
- Easily identify the top 8 food allergens in the United States.
- Use best practices when handling food allergy requests.
- Recognize current labeling laws and exemptions with food allergens.
- Understand how the Americans with Disabilities Act of 1990 (ADA), Section 504 Rehabilitation Act of 1973, and food allergies impact your establishment.
Jordan H. Maeson, MD - National consultant and expert speaker on food allergies.
Marsha Diamond - MA, RDN, Foodservice Consultant