Allergy Catering Manual

Citation

Fairchild, R. (2005), "Allergy Catering Manual", British Food Journal, Vol. 107 No. 9, pp. 714-714. https://doi.org/10.1108/00070700510615099

Written primarily for caterers, but of use for all interested in providing food for one or more people with a food allergy this is an excellent and simple to understand book. It should be on the booklist of anyone involved in catering, new product development and food retailing.

This is indeed a timely book, in the introduction the author bluntly points out that in ten years time approximately 40 per cent of the population of the UK will be food intolerant or allergic, given that people often dine out with others it is a foolish business that ignores this high profile area of food concern.

The book clearly defines the range of food intolerances in today's society, the symptoms of those who suffer from an intolerance and details the foods which are the most common allergens. This has an excellent section, including an authoritative and near comprehensive list not just of myriad names that this component may be described as, but also the processed foods in which they are likely to be contained. The reader is encouraged to photocopy and include the lists as aids for staff in kitchens.

There is a good overview of the UK legislation relating to allergy and the implications of this to companies, who through ignorance or neglect, cause a reaction in a sufferer, this strengthens the message of the need to comply.

The risk areas – where allergens are normally inadvertently encountered, often with deadly consequences are again well covered, more importantly simple steps to prevent such accidents are provided.

This leaves the reader feeling somewhat worried, having taken all the major allergen containing foods out of a typical menu there are not many foods left!. No fear, Michelle provides a list of alternatives and some recipes, from her own and better known chef's kitchens, the likes of Anton Edelman and Antony Worrall Thompson contributing delicious, allergen free recipes to this section.

The book concludes with a list of suppliers of ingredients and many useful contacts.

I had very few gripes about this book, perhaps the absence of salicylates as an intolerance is most notable and maybe the cross reactivity issue could have been explored in more depth. However, as it stands this deserves to be one of survival guides for the twenty‐first century.