Food Allergens Training
Food allergens are on the rise
It’s important that food service professionals learn how to properly serve a food allergic customer.
It’s estimated that 15 million Americans suffer from food allergic reactions. Approximately 5.9 million children under the age of 13 suffer from food allergies, which equates to roughly 1 in 13 children with a diagnosed food allergy, or 2 in every classroom. Roughly 170 foods have been shown to cause allergic reactions, but 90% or reactions are related to the top 8 food allergens.
Food allergic reactions can occur within seconds or up to hours after the allergen has consumed. Currently, there is no cure for a food allergy, though sometimes individuals have been reported to outgrow a food allergy. Understanding food safety and food allergen protocol is imperative to helping customers with food allergies dine safety outside of their home.
Our quick 1 hour course covers the skills and understanding you need to safely serve customers with food allergies.
Food Allergy Training
How to Provide Safety from Food Allergens for Customers and Within Your Business?
Food allergies are triggered when the immune system sees certain nutritional components as a threat. The reactions range from mild to severe depending on the severity of the allergy. Currently there are over 170 known allergens that can trigger such reactions ranging from a mild rash to death. Needless to say, restaurants need to be aware of these to ensure patrons don’t need to be rushed to the ER.
The most common ways allergens can make their way into dishes served to allergic diners include cross contamination, poor training, poor communication with diners and lack of labeling for allergens. The best way to reduce those risks is to create a food safety plan and make sure everyone follows it. It should contain directions for servers who serve customers with food allergies.
Here are some important considerations to take note of before creating a plan:
- Determine who will be responsible for answering questions regarding items on the menu.
- Determine who will check ingredients in each menu item and take note of those that contain allergens.
- Determine the process food handling staff should take to prevent cross contamination.
- Determine how staff members should handle an allergic reaction.
Staff members should also be trained to ask diners if they have any special dietary requirements so that they can reduce risks. Most diners are more than happy to give this information when they are looking through the menu but some might have to be coaxed.
These were just some of the ways to ensure food allergens are kept away from allergic diners. Proper training will reduce that risk further.
Food Allergy Training for Michigan
|Course Name||Course Delivery||Credit Hours||Credit Type||Price||QTY|
|Food Allergy Training for Michigan Food Managers||1* Hour(s)||$15.00||Add to Cart|
|Food Allergy Training for Michigan Food Managers (Spanish)||1* Hour(s)||$15.00||Add to Cart|
*indicates Course Duration. This Course is not for Credit Hours.
What is a Food Handler Certificate?
If you work at a restaurant or handle food in a food selling or serving establishment, you'll need a Food Handler Training course.Learn More
Food Handler Training Certificate:
The Learn2Serve.com Food Handler Training course will discuss various food safety handling and serving principles. Upon successful completion of the course and the exam, you will earn your food handler certificate of completion.
The purpose and goal of the Learn2Serve Food Handler Training Certificate is to provide individuals working in restaurants and non–restaurant facilities with an overview of food safety issues, regulations, and techniques to maintain a food–safe environment. These individuals will also be able to better understand how handling food correctly reduces risks.
This course covers food safety issues, regulations, and techniques to maintain a food–safe environment. It will help you to better understand how handling food correctly is required by law and how it improves safety and lowers cost as well.
This training course is designed to prepare individuals in the Safe Handling of Food.
This course is ANSI accredited and complies with ASTM e2659 standards. The course is recognized in most states and counties, but it is always best to check with your local authorities to be sure you complete any additional local registration, fees, or applications.
If you are in Utah, Florida, Ohio, or San Diego County, please look for our other courses for those areas. This course is not recognized for certification in Washington State, Oregon, or Clark County/Southern Nevada Health District, but is useful in preparing for the SNHD Test, and is valid in other parts of Nevada.
Program Learning Outcomes:
After completing this course, you will be able to:
- Define food safety and its goals, benefits, impact, proper adherence, critical control points, and recall requirements.
- Recall biohazards, symptoms and causes of common foodborne illnesses, identify spoilage signs and causes.
- Identify three types of contamination, explain how food becomes hazardous, and recognize how to preserve food.
- Understand time, temperature, and control with relation to food handling and how to properly take the temperature of food and maintain the temperature while storing food.
- Discuss personal hygiene importance and practices, and food handling practices and techniques.
- Understand procedures for acquiring and receiving food, considerations for meat and poultry, and proper food storage.
- Identify both proper and improper cleaning and sanitizing procedures and implications.
- Identify signs and eradication procedures for pest infestation.
In order to successfully obtain a Certificate for this course, you must effectively complete each lesson and pass the final exam at the end of the course. The lessons will cover material that ensure that the program learning outcomes are met.
The course requires a minimum 90–minute participation time to be eligible to take the final exam. Our system will restrict access to the final exam until this time participation requirement is met.
There will be a total of 45 questions covered in this final exam with a 70% passing score necessary for successful completion.
The passing of the exam is necessary to have successfully completed the course and to earn your certificate. Should you fail the exam the first time, you will be given another attempt to pass the exam. A second exam failure will result in you having to retake the course before attempting the assessment again.
Cancellation / Refund Policy:
Qualifications of Content Personnel:
The course content was developed by a former Senior Executive who had a long tenure at one of the world's largest publisher which also provides educational content and educational technology platforms.
The content has been updated over time through the help of individuals who are currently employed in the Restaurant & Food Safety industry at Senior–Level Executive roles as well as those who are involved in the Higher Education industry.
Upon successfully completing this course, your certificate will enable you to show proof of training to obtain further licensing if necessary. In many States, this certificate is not the actual Food Handler License, so you must always check with your local Health Department in charge of issuing these.
What is Food Manager Certification?
A Food Manager Certification is designed for mid-level or experienced professionals in the food service industry, such as restaurant managers, produce managers, c-store managers, etc.Learn More
Food Manager Certification:
A Food Manager Certification is designed for mid-level or experienced professionals in the food service industry, such as restaurant managers, produce managers, c-store managers, etc. With the Food Manager Certification Exam there are no required courses or training requirements leading up to the exam (unless jurisdiction requirements stipulate otherwise). The learner is assessed based on their knowledge of a set of concepts.
Upon successfully passing the exam, the learner will earn their Certified Food Protection Manager (CFPM) designation (or CFP). This acronym can be added to the individual's name. The certification is valid for a period of three to five years. At the end of the certification period, recertification will be required.Close