Come listen to a discussion between a Nationally well-known RD and Chef, who have face the challenges in commercial kitchens to safely serve those will all sorts of food allergies. Looking at QSR, Table Service, Dining Halls and Carry out to see some great changes, ideas and take-a-ways for many. Answering the 5 top questions all providers face.
1. What to do when a guest is faking the allergen?
2. How to handle claim of airborne anaphylactic reaction?
3. What lengths can you go to to serve safely?
4. Where can you find help to up your game in the food allergy space?
5. How do today's newest diet fads effect the medical ADA needs you face?