If you are like most foodservice operators, you have a customer, family member, friend or employee who is sensitive to gluten or allergic to milk, peanuts, shellfish or other common foods. Or perhaps you are one of the more than 12 million Americans who have food allergies, according to the Centers for Disease Control and Prevention. With the incidence of food allergies increasing—up 18 percent between 1997 and 2007, according to the International Food Information Council—and the ...
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