The Quebec Food Allergy Association (AQAA) has released the 2008 edition of their Food Allergy Management Manual for Restaurants and Food Services. The manual was previously published in 2004.

Amongst the features of the updated edition is a description of critical points that must be controlled by each category of worker involved in meal production and service, and practical technical sheets that summarize key themes to be taken into account. Information provided in the manual is based on the latest developments and technical knowledge in the field of food allergies.

AQAA was founded in 1990 by the parents of children with multiple serious food allergies. Their mission is to provide support and information, to promote education and prevention, and to encourage research into food allergies and anaphylaxis.

An English version of the 132 page manual will soon be available from AQAA.

For further information contact AQAA: www.aqaa.qc.ca.