Demystifying allergen management in hospitality


Estimated Turnout

100 - 500
Based on previous editions


Jun 2021


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Highfield's 2021 food safety conference will be held virtually over 3 days in a series of live webinar broadcasts, bringing together some of the .. Read more world’s leading food safety experts and organisations. As the world continues to fight the COVID-19 pandemic, we know that maintaining consumer trust in food safety is going to be an essential part of the food industry's recovery and growth in the months and years to come. Supported by the Institute of Food Science and Technology (IFST) and RHE Global, this year's virtual conference is aimed at professionals working in food retail, food manufacturing, food service and catering, as well as food safety tutors and environmental health officers. Everyday controls needed such as hand washing, cleaning and tidy dry store management should be in place anyway. But as hospitality is different to manufacturing; it would be very rare for a small catering company to be able to control food allergens through dedicated production lines, equipment, and utensils. For this reason, for allergic customers visiting hospitality venues, their safety depends on a number of specific processes which are implemented specially following the initial dialogue with the customer.

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