Allergens in Catering: Procedure from Kitchen to Label to Delivery
How to ensure allergen information consistency from production, through labeling, to customer delivery.
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Allergens & Menu Safety
Allergens, cross-contact, menu labeling, and staff training.
How to Train Your Team on Allergens: Short Scenarios, Tests, and Micro-Trainings
Practical ideas for brief trainings and knowledge checks on allergens for your team.
Allergen Cross-Contact: Where Kitchens Fail Most Often and How to Get It Under Control
Typical cross-contamination spots in the kitchen and the procedures and habits that reduce them.
'Gluten-Free' and 'Vegan' Claims: How to Communicate Without Getting Into Trouble
'Gluten-free' and 'vegan' aren't just marketing - they're a liability if your kitchen has no system. See how to phrase descriptions and protect against claims.
Allergen List in the Menu: How to Do It Correctly and Quickly (Plus a Template to Download)
Rules for labeling allergens in the menu and a sample list you can adapt to your own restaurant.