Released February 17! 'Textbook for Allergy-Friendly Practices: An Introduction to Food Allergy Countermeasures for Food Service and Lodging Professionals' by Eri Tagahara

Learnings Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; CEO: Yohei Kajita) released 'Textbook for Allergy-Friendly Practices: An Introduction to Food Allergy Countermeasures for Food Service and Lodging Professionals' (Author: Eri Tagahara) on Monday, February 17.

【Content Introduction】

"I don't know where to start with allergy management."

"I'm afraid of an accident happening, so I can't take the first step."

This book is an introductory guide to food allergy management for such professionals in the food service and lodging industries.

It carefully explains everything from basic allergy knowledge to the hidden pitfalls of allergens and common communication errors in the workplace.

In particular, it introduces allergy management in six steps, allowing businesses to tackle it at their own pace according to their situation.

It also features columns with the voices of individuals with allergies and food service operators who have actually dealt with them, summarizing real-life anxieties and creative solutions.

Food allergy management is not a "risk," but a chance to deliver "the happiness of choice" to customers.

We hope this book will turn the anxiety of food service operators about allergy management into confidence and serve as a catalyst for taking a new step forward.

【Table of Contents Introduction】

Introduction

●Chapter 1: The New Market Created by Allergy Management

1-1 The trend of allergy management is accelerating

1-2 Allergy management is a chance for differentiation and customer acquisition

Column: Allergy management is becoming more "normal." The reality of a gently changing diverse society - Mr. Shintaro Imamura, Representative Director of NPO Allergic-ko Papa no Kai

1-3 Risks that arise from neglecting allergy management

1-4 A market of over 500 billion yen created by implementing allergy management

1-5 Allergy management can also be applied to inbound tourism

Column: Correctly conveying ingredients is the first step in accommodating inbound tourists - Mr. Toshiya Takahashi, Representative Director of Made in Japan Halal Support Council

1-6 About one-third of the world's population has something they cannot eat

1-7 Toward a society where everyone can enjoy "the happiness of choice"

●Chapter 2: The Current Situation of People with Allergies

2-1 Basic knowledge of allergies

2-2 Dining out circumstances for people with allergies by age group

Column: No one teaches you anything. You have to protect your own child - Voice of a parent of an allergic individual, Ms. K (40s, female)

2-3 Dining out circumstances for people with allergies by situation

Column: Meals become more enjoyable by "accommodating" rather than "excluding" - Voice of an allergic individual, Mr. T (30s, male)

2-4 Anxieties and requests of allergic individuals when dining out

2-5 How should food service operators engage with allergic individuals?

Column: What we ask for is accurate information disclosure and a supportive attitude - Voice of an allergic individual, Mr. H (30s, male)

●Chapter 3: Basic Allergy Management

3-1 Basic steps of allergy management

3-2 STEP 1 Form a specialized team

Column: The reality of allergy management implemented by a team in a large corporation - Mr. Akihiro Chida, Operation Chef, Culinary Generalization Office, Business Strategy Department, Mori Trust Hotels & Resorts Co., Ltd.

3-3 STEP 2 Trace Contamination (Contami...)