Our program has been designed for food workers, generally recognized as individuals working in the food service industry in both managerial and non-managerial roles. This program will provide training and testing relevant to the major food allergens identified by the FDA, identifying allergens in the workplace, communicating with customers and coworkers, and preventing cross-contact.

The 8 most common food allergens 

Learning Objectives for students include the ability to:
  • name the common allergens
  • understand what happens in the body
  • identify the symptoms of an allergic reaction
  • recognize and handle emergencies
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Preventing Cross Contact

  •  handling food deliveries in relation to    allergens
  •  proper food preparation for guests with food allergies
  • proper cleaning methods to prevent allergen contamination
  • ​cleaning and personal hygiene
  • considerations to prevent contaminating food with allergens.
  •  special considerations related to workstations and self-serve areas;

Handling Allergen Requests

  • how to communicate to guests about allergens
  • how to communicate information regarding food allergen ingredients and allergen-related special orders to the manager and other employees