When it comes to food allergies and the in-store bakery, not educating employees can have serious consequences. It is important for staff to be trained about food allergens “because a customer’s life may be at risk,” said Mary Kay O’Connor, director of education at the International Dairy-Deli-Bakery Association, Madison, Wis. Ahold’s Giant-Carlisle division, which includes Martin’s, has been holding training on food allergies in phases chainwide, a ...

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