This book brings together a vast store of knowledge and practical advice for people working in the food service industry and contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. In the second edition of Serving People with Food Allergies: Kitchen Management and Menu Creation, food allergy statistics are updated not only for the United States but now include information about worldwide food allergy increases and the different food allergens present in various nations. It follows chef Joel’s culinary career in the industry working in a variety of operations, implementing the processes from the book’s first edition. Also new recipes, free from the top nine allergens and gluten, plus recipes meeting the latest trends in plant-based cuisine are now featured. The vetting process for receiving food products is explained in detail, including what to ask, what documents will be needed and how to handle and store these ingredients safely. Key Features Provides information on new specialty products that will enhance menu offerings and reduce liability issues Gives restaurant managers and owners ideas on how to analyze their menu to identify current options Gives college and university food service providers detailed instructions on how to arrange their operation to safely store, cook, and serve foods for their students and staff with food allergies New recipe categories and all recipes to be free of top nine food allergens with the addition of plant-based recipes
