The Allergy Aware Schools Catering Manual

Citation

Berriedale‐Johnson, M. (2006), "The Allergy Aware Schools Catering Manual", Nutrition & Food Science, Vol. 36 No. 1, pp. 74-74. https://doi.org/10.1108/nfs.2006.36.1.74.1

Food allergies and intolerances are common in children at school with 20 per cent of children suffering some degree of sensitivity at any one time.

This is a very easy‐to‐use book.

It discusses food intolerances and allergies including serious and potentially fatal food allergies. The legal implications and a school policy on allergies are covered.

Information is given on the foods likely to cause allergies and intolerances, i.e. peanuts, tree nuts, sesame seeds, fish and shellfish, dairy products, gluten, eggs, soya, celery, mustard and sulphites.

Information on each of these food items is given, as well as how they may be described on food labels.

Information is provided on alternative ingredients as well as cooking, storing and preparing food. There are some useful recipes done in portions of 10 and 12. At the back of the book is a suppliers list.

Overall this is a very useful book and a copy should be in the office of every school kitchen.