The Allergy Aware Schools Catering Manual
Berrydales Books (Verlag)
978-0-9518427-5-1 (ISBN)
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Michelle Berriedale-Johnson, a journalist and food historian, has worked in the field of food allergy for 17 years, ever since her baby son was diagnosed as dairy intolerant. In 1988 she founded a company marketing special diet foods, and in 1992 a newsletter to support her products. This is now a successful subscription magazine, Foods Matter, with a readership of over 10,000. In 2004, in response to the growing concern of allergy sufferers over the risks that they run when eating out in restaurants, Michelle wrote the Allergy Catering Manual, a simple but comprehensive guide for any catering establishment on how to cater for food allergic and intolerant customers. So successful has this been that she has now written a schools version of the manual which includes 30 allergy free but nutritious recipes.
What are Food Allergies and Intolerances? Allergens: Intentional Inclusion & Accidental Contamination Legal Implications Danger Foods - What are They and Where will you Find Them? School Policy on Allergies Allergy Risk Areas: Menu and Recipe Design The Dining Hall Ordering, Labelling & Storing Ingredients, Preparing & Cooking of the Food Alternative Ingredients & How they Work Allergy-free Recipes Suppliers of Alternative Ingredients Useful Contacts / Further Reading
| Erscheint lt. Verlag | 5.9.2005 |
|---|---|
| Illustrationen | Christopher White |
| Zusatzinfo | Line drawings |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 168 x 245 mm |
| Themenwelt | Sozialwissenschaften ► Pädagogik |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-9518427-5-7 / 0951842757 |
| ISBN-13 | 978-0-9518427-5-1 / 9780951842751 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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