Whether at breakfast or at the break in the afternoon: Problems for allergy sufferers can arise everywhere.

In bakeries, not only gluten is relevant, also eggs, milk and other groceries may be intolerable for some people. The criteria below have not only been developed according to the needs of persons with food allergies, but also in reference to respiratory allergies, including sensitivity to allergens in interior air caused by the use of particular plants as table decoration or by animal hair. In a catering atmosphere, the possibility of contact with allergens can never be completely eliminated, but the ECARF Seal of Quality indicates bakeries that offer reliable options designed to meet the specific needs of allergy sufferers.

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