Serving People with Food Allergies 2nd Edition

Serving People with Food Allergies, 2nd Edition by Joel J. Schaefer is the practical, up-to-date guide every foodservice professional, school administrator, and healthcare provider needs to create safer dining experiences for customers and patients with food allergies.

Clear and authoritative, this edition delivers real-world strategies for identifying allergens, preventing cross-contact, and communicating safely with guests and caretakers. It blends evidence-based best practices with actionable checklists for kitchens, front-of-house staff, cafeterias, and catering teams. Learn how to read labels, manage ingredient substitutions, design safe preparation workflows, and respond confidently to allergic reactions — including anaphylaxis recognition and emergency protocols.

Ideal for restaurants, hotels, school districts, hospitals, and corporate foodservice across the United States, Canada, the United Kingdom, Australia, and beyond, the book emphasizes compliance with local regulations while offering adaptable systems for any region. Hospitality managers, chefs, dietitians, public health officers, and training coordinators will appreciate the clear steps for staff education, customer communication, menu transparency, and risk reduction that protect guests and strengthen your brand reputation.

Concrete case studies and sample policies show how to lower liability, reduce incidents, and win customer trust. The tone is professional yet approachable, making complex food-allergy science and regulatory requirements easy to apply in everyday operations.

Make safety a competitive advantage. Equip your team with the knowledge to serve guests confidently and responsibly. Order Serving People with Food Allergies, 2nd Edition by Joel J. Schaefer today and build an allergy-aware foodservice that customers can trust.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.