DO YOUR STAFF know which foods and ingredients most commonly trigger allergic reactions and how to minimise associated risks?

It may come as a surprise to learn that both children and adults can become allergic to any kind of food – for reasons that have yet to be fully understood. However, ninety per cent of allergic reactions to food are caused by the nine most common food allergens: peanuts, tree nuts (almonds, cashews), wheat, egg, cow’s milk, soy, sesame, fish and shellfish.