Taking chances is never okay - about food intolerance and food allergies
Eleven years ago, Selma Árnadóttir had to adapt to a new situation when she and her husband had a daughter who developed one allergy after another.
In this episode of A Moment in the Industry, Selma Árnadóttir tells her story and discusses where canteen and restaurant staff can acquire knowledge about food intolerance and food allergies. She also tells us what to keep in mind, the first response to anaphylaxis, and goes over food ingredient lists.
The responsibility of food producers and those who cook for people with allergies is great, and the fundamental rule is always to never take any chances. The emergency pen only provides a window of time to get to a doctor.
More information can be found on the website of the Asthma and Allergy Association of Iceland
