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State urges food allergy safety in restaurants

Proposal seeks postings, training

Ming Tsai, the renowned chef of Blue Ginger in Wellesley, helped create an instructional video for restaurant workers so they can address the needs of patrons with food allergies. Ming Tsai, the renowned chef of Blue Ginger in Wellesley, helped create an instructional video for restaurant workers so they can address the needs of patrons with food allergies. (Erik Jacobs for The Boston Globe/File 2007)
By Stephen Smith
Globe Staff / February 11, 2010

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Concerned by a rise in food allergies, Massachusetts health authorities plan this summer to start requiring that restaurant staff and their menus address diners’ potential adverse reactions to nuts, dairy products, and other ingredients that can make pulses race and lungs tighten. (Full article: 879 words)

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