ABSTRACT
If you are reading this book, you are one of the many food service professionals who wants to learn more about food allergies. You may be wondering why there are more customers coming into your establishment requesting meals without certain ingredients and you might be thinking, “Growing up I did not know anyone with a food allergy. How could someone be allergic to food? Why is this happening all of a sudden? What can I do to learn more about food allergies that will help me better serve these customers?”
