Last month, we reported that food allergies were finally getting the attention they deserve in restaurants. Look at the wave of gluten-free fare that chefs have incorporated into their menus and the amount of food companies that are in business solely for providing GF options – this is just the tip of the iceberg. As we all know, there are way more allergy issues than just the much-talked-about gluten-free fuss.
Now, in Maryland, kitchens are taking it a step further to ensure that someone with allergen awareness and know-how is in the kitchen at all times to prevent slip-ups. This includes food handling and storage, cross contact, and ingredient knowledge, and raises the question of whether other states will adopt similar practices to ensure complete food safety. Read More