The 1-2-3 approach provides templates that members and non-members can print off and use as part of their everyday operations in order to comply with the FIR. It will guide hospitality managers and chefs through the compliance process in three easy steps.
Peter Ducker, chief executive, Institute of Hospitality, said: “Large food service businesses are already prepared for this new legislation, but the majority of our industry is made up of SMEs who do not have the same resources as larger companies.
“The new allergen information regulations have created a great deal of discussion and concern among hospitality operators because some aspects of the regulations are open to interpretation.
“However, we believe that compliance is easier than it appears. Even if you are a business that has taken little or no action so far, using the Institute’s 1-2-3 approach to managing food allergens will enable you to take the necessary steps to get ready.”