Gastronomy
Good reasons to think about the certification of your catering establishment
More than three million people in Switzerland suffer from food allergies and intolerances – the trend is rising. As a rule, those affected are very conscious of their food choices. Even the smallest amounts of allergenic substances can trigger a stressful or potentially life-threatening reaction. Those affected therefore rely on transparent information and reliable declaration of the ingredients. Many of them are willing to pay a higher price for safety and quality.
Rely on certified safety for your customers and your business
With the Allergy Seal of Quality, you send a clear signal of safety and quality in the catering industry and can communicate specifically with a growing target group.
Thanks to trained staff and transparent communication, a relationship of trust is created that is reflected in the satisfaction of your guests and long-term customer loyalty. Those who feel well looked after will be happy to come back.
Certified catering establishments are perceived as trustworthy, high-quality providers and benefit from the positive image and expertise of Service Allergie Suisse and aha! Swiss Allergy Centre. In addition, they are actively recommended, for example by doctors, professional associations or patient organisations, and receive visible exposure on the Service Allergie Suisse website.
This is required for obtaining the Allergy Seal of Quality
In order for catering establishments to be certified, they must have a tested allergen management system and employees must be trained so that they can provide information about ingredients that can trigger allergies and intolerances in the food and drinks on offer.
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Frequently asked questions
A catering establishment must have been operational for at least six months, have a certified quality and allergen management system in place, and offer menus that are optimised for at least one allergy or intolerance.
Employees must be able to provide information about ingredients in the food and beverages on offer that could trigger allergies or intolerances. Plants with allergy potential must not be used indoors.
Certification with the Allergy Seal of Quality is not based on individual foodstuffs or allergy menus, but on the service provided. A controlled process, from ordering food to preparation and service, ensures that set meals can be offered safely, especially for those with allergies and intolerances.
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