Food Service

In addition to tools/resources developed specifically by the PEN® team or its partner associations (see PEN Handout Collections which includes translations and adaptations where available), links to tools/resources on external websites have been selected for this Knowledge Pathway based on their consistency with the evidence, authoritative source and currency. These external tools/resources are provided as sources of additional information believed to be reliable and accurate at the time of publication and should not be considered an endorsement of any information, service, product or company. Country-specific resources may not be totally consistent with the evidence presented in PEN, but are included to reflect current country guidelines and practice.

• Allergen Toolkit for Healthcare Catering

  Last Updated: 2017-06-16 – Manual/Guide

  A toolkit developed by Food Counts, a specialist group of the British Dietetic Association (BDA) and the Hospital Caterers Association (HCA), that outlines the steps required to comply with European Union (EU) allergy legislation.

  Target Audience: Professional

• Food Safety Programs for Food Service to Vulnerable Persons

  Last Reviewed: 2020-08-27 – Practice Guideline

  Outlines the national food safety standards from Food Standards Australia in respect to the responsibilities of food businesses to ensure that the food the businesses produce is safe and suitable.

  Target Audience: Professional