Abstract
This chapter discusses the awareness of food allergies by the restaurant and foodservice industry and the need for the industry to address the growing demand to accommodate the food-allergic community. The main content of this chapter addresses a survey of the knowledge and training of the restaurant and foodservice industry as it relates to accommodating the food-allergic consumer, as well as the financial benefits and challenges to the industry in accommodating these individuals.
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Crownover, D. (2018). Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry. In: Fu, TJ., Jackson, L., Krishnamurthy, K., Bedale, W. (eds) Food Allergens. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-66586-3_9
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DOI: https://doi.org/10.1007/978-3-319-66586-3_9
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