Allergies on the Increase

Weisberg, Karen
May 2007
FoodService Director;5/15/2007, Vol. 20 Issue 5, p74
Trade Publication
The article focuses on the safety guidelines followed by food service operators in the U.S. for customers with food allergies. The catering menu of Damian Monticello, corporate foodservice liaison for Blue Cross and Blue Shield of Florida, flags gluten-free items with an asterisk. At St. Mary's Hospital, a recent corporate healthy initiative has mandated more nutritional labeling out in the cafeteria, notes food production manager Mike Steffen.


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