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.
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