New allergens book now available

We’ve launched a new book on allergens which we think will prove to be an invaluable resource to anyone who works in the foodservice sector.

Food Allergen Awareness and Control in Catering Level 2 (Foundation) has been written by leading food safety experts Richard Sprenger, Euan MacAuslan and Judith Hutchinson and covers the key areas those working in catering and food handling need to know.

Co-author Euan MacAuslan: ‘The easy-to-read format will help catering employers and their employees understand what they should be doing to reduce the risks of food allergen contamination and to protect their consumers. The consequences of failure raise the probability of prosecution, or even worse, the unnecessary death of an individual who has eaten contaminated food in a business. The handbook is useful as a food allergen control training tool and as a reference while working in a catering business’.

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