We all know what it’s like to manage food allergies in our own kitchens — but what happens when that kitchen belongs to a busy restaurant? We’re taking you behind the scenes with Chef Keith Norman, FAACT Board Member, Assistant Executive Chef, and Food Safety Manager at the South Point Hotel, Casino, and Spa. Chef Keith is sharing what it really takes to keep guests safe, plus some practical tips for anyone managing food allergies or special diets when dining out. 

Resources to keep you in the know:

• FAACT's Living with Food Allergies: Dining Out
• FAACT's Dining Out Poster
• About Chef Keith Norman

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Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!