date:Apr 29, 2016
ems when eating out. More than two-thirds (69%) have experienced staff not understanding the severity of an allergy, and how easily a mistake can cause a reaction. A similar number (68%) have seen staff with a lack of knowledge of whats on the menu or in the food including staff confusing eggs with dairy, or assuming that the customer was asking for gluten-free rather than avoiding lupin (a grain commonly used in place of wheat). Over half of allergic consumers (56%) said they have been made to