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Titled ‘Food Allergen Awareness and Control in Catering: Handbook for food handlers and managers’, the 28-page book was published by Highfield Products and includes a summary of key topics relevant to those in hospitality.

The key summaries include the purchasing, preparation and policies of allergens. The allergen guide was created by author Richard Sprenger, food safety ‘expert’ Judith Hutchinson and principal training officer Euan MacAuslan.

MacAuslan said: “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.”

With a reminder of the legislation surrounding allergens, the handbook is suitable for those training for an allergen qualification and for those who need to refresh their memory, in order to keep customers safe.

Chris Sprenger, Highfield managing director, added: “Allergens continue to be a major risk issue for any business serving food. 

“With the threat of harm to customers, not to mention the possibility of prosecution and reputational damage, it is more important than ever that restaurants and places to eat take every available precaution.”