Food Service

In addition to tools/resources developed specifically by the PEN^® team or its partner associations (see PEN Handout Collections which includes translations and adaptations where available), links to tools/resources on external websites have been selected for this Knowledge Pathway based on their consistency with the evidence, authoritative source and currency. These external tools/resources are provided as sources of additional information believed to be reliable and accurate at the time of publication and should not be considered an endorsement of any information, service, product or company. Country-specific resources may not be totally consistent with the evidence presented in PEN, but are included to reflect current country guidelines and practice.

• Allergen Toolkit for Healthcare Catering

  Last Reviewed: 2016-12-08 – Manual/Guide  

  A toolkit developed by Food Counts, a specialist group of the British Dietetic Association (BDA) and the Hospital Caterers Association (HCA), that outlines the steps required to comply with European Union (EU) allergy legislation.

    Target Audience: Professional

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• Australian Standards for Texture Modified Foods and Fluids

  Last Reviewed: 2014-11-18 – Poster  

  This poster developed in partnership with the Dietitians Association of Australia and Speech Pathology Australia provides agreed upon standards for a number of levels and definitions of thickened fluids and texture-modified foods within the Australian context for the assessment and management of feeding and swallowing difficulties.

   Target Audience: Consumer

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