Safely eating at a college cafeteria or dining out with food allergies requires diners to ask good questions and communicate their needs. The other side of that equation is training food service staff on best practices for managing allergens from the "loading dock to the table top." In this episode, MenuTrinfo Founder and CEO, Betsy Craig, takes us behind the scenes to learn how we can impact food service and keep our loved ones safe!
To keep you in the know, we invite you to explore these resources:
Sponsored by: National Peanut Board
Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!