It is estimated that some 15 million Americans have food allergies, according to Food Allergy Research & Education (FARE). With the number of people with food allergies and the number of recalls due to undeclared allergens increasing, food allergy training is an important component of any food service operation.
Food allergy awareness training could be the difference between life or death for one of your patrons. There is a big difference between food items to which people are intolerant, such as gluten, and items that result in an allergic reaction:
- A person with a gluten intolerance may experience mild to extreme discomfort and would unlikely be in a life threatening situation.
- A person with an allergy has a more severe reaction. It may require someone to get medical attention – and in some cases, hospitalization.
The top eight food allergens—milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish—account for 90 percent of all allergic reactions.
Food Allergy Awareness Training is designed to assist owners, supervisors, and workers in any food service business to gain knowledge about food allergens, and to develop best practice procedures for making food safe for customers with allergies.
Food Allergy Awareness Training Course Info
Food Allergy Training Course Description
The Food Allergy Training course will discuss what is a food allergy, the different types of food allergens, how to identify symptoms of a food allergic reaction and what to do if a food allergic reaction occurs in a restaurant food service environment.
The course will also cover the best practices for serving a food allergic customer including: the role of management, how to properly prepare an allergen safe meal for a food allergic customer, the front of the house and back of the house responsibilities.
Audience: Owners, managers, supervisors, food servers, chefs, cooks, mobile food vendors, bartenders, host/hostesses that handle food, bussers, caterers, and wait staff.
Credit Hours: 1 hr
Upon completion of this course, student will be able to:
- Define a food allergy, including the top 8 food allergens and sources of each.
- Recognize the difference between a food allergy and food intolerance.
- Identify symptoms of a food allergic reaction.
- Describe the protocol for notifying emergency response if a food allergic reaction occurs.
- Discuss best practices for serving a food allergic customer, including the role of management, front of the house and back of the house employees.
- Describe how to properly prepare an allergen safe meal for a food allergic customer.
- Analyze a case study on how to properly serve a food allergic guest.
Lesson 1: Overview of Food Allergens
Lesson 2: Allergy vs. Food Intolerance
Lesson 3: The Top 8 Allergens
Lesson 4: Importance of Allergen Control Plans in Commercial Food Service
Lesson 5: Recognizing Symptoms of an Allergic Reaction
Lesson 6: Facility Management: Handling Food Safely for Allergen Guests
Lesson 7: Communicating in a Restaurant: Management, FOH, BOH, and Service Staff
Lesson 8: Allergic Scenario: Customer Interaction
End of Course Test – Print Your Training Certificate
As soon as you complete the Food Allergy Training Course – you will then be required to take the End of Course Test.
With a minimum passing score of 70% on the test, you will be able to download and print your certificate of completion.
Individuals who do not pass the test on the first attempt will be allowed one additional attempt to review the course content and pass the test.
- Allergy Asthma Network
- American College of Allergy, Asthma & Immunology (AAAAI)
- Food Allergy & Anaphylaxis Connection Team (FAACT) serves as a resource for families managing food allergies. FAACT also provides information and education for schools and others looking to better understand food allergies.
- FAACT’s Food Allergy Curricula Programs for Schools is an age-appropriate education program that includes lesson plans and materials to educate students and others about food allergies. Find it at http://www.foodallergyawareness.org/education/school_curricula_program-2.
- “FAACTs for Schools” Program is a comprehensive program to raise awareness of food allergies in schools and is free to download at http://www.foodallergyawareness.org/education/faacts_for_schools_program-15.
- Food Allergy Research & Education (FARE) is a research, education and advocacy organization for food allergies. FARE provides information and education for parents, schools and universities, and others interested in learning more about food allergies.
- PeanutAllergyFacts.org is a resource for schools and others who want to learn more about peanut allergies, provided by the National Peanut Board.
- AAAAI/ACAAI Practice Parameters
- Centers for Disease Control and Prevention
- Department of Agriculture
- Department of Health and Human Services
- Food Allergies – Healthfinder
- European Academy of Allergy and Clinical Immunology: International Consensus (ICON) Papers
- FDA – Food Allergens
- FDA – Food Allergen Labeling & Consumer Protection Act – FAQs
- National Institutes of Health (NIH)
- Food Allergy – National Institute of Allergy and Infectious Diseases (NIAID)
- Addendum Guidelines for the Prevention of Peanut Allergy (2017)
- National Institute for Allergy & Infectious Diseases: Guidelines for the Diagnosis and Management of Food Allergy in the United States: Summary for Patients, Families and Caregivers (May 2011)
- National Institute of Allergy and Infectious Diseases, National Institutes of Health: Food Allergy
- National Library of Medicine
- Course Duration: 1 hr
- All States
- Take course anywhere and anytime!
- Download certificate upon completion!
- 24×7 Support: (877) 881-2235 – Online
Food Allergy Training
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