Serving People with Food Allergies

Serving People with Food Allergies: Kitchen Management and Menu Creation, 2nd Edition, delivers foundational instructions for food service industry personnel handling complex dietary needs. Published by CRC Press in 2025, this 306-page reference equips cooks, managers, and chefs with practical strategies to manage kitchen operations and design safer dining experiences.

The core thematic focus centers on practical menu development and safe food preparation. All recipes featured within the volume are crafted without gluten and exclude the top nine food allergens. The author also includes plant-based dishes aligned with modern culinary practices, allowing kitchen staff to expand their offerings.

A distinct updated element in this volume is the presentation of refreshed food allergy statistics, highlighting trends within the United States alongside worldwide increases. The publication fits restaurant managers, owners, and food service staff looking to strengthen their operational standards.