Many companies provide their employees with meals in a staff restaurant. But allergy sufferers usually encounter difficulties when it comes to food options. The ingredients in dishes are often not listed and there is a risk of an allergic reaction. This risk can be significantly reduced if the kitchen takes consistent measures to address the specific needs of allergy sufferers and is able to provide detailed information on the ingredients used in the dishes.
However, the possibility of contact with allergens can never be completely eliminated, even in a staff restaurant, which usually relies on food products purchased in bulk. Contamination with allergens may already have occurred during transportation if the same means of transport is used for different raw materials. The ECARF criteria have been developed according to needs of persons with food and respiratory allergies. The latter are especially sensitive to allergens in the interior air, such as those caused by certain plants.
The ECARF Seal of Quality indicates staff restaurants the offer meal option designed to meet to the specific needs of allergy sufferers and are able to provide information on the ingredients used in the dishes the serve.