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Description

Managing Food Allergens in Your Food Establishment is one course offered through the University of Minnesota Extension Serve It Up SafelyTM program. This course applies rules from the Minnesota Food Code, current research, and industry best practices as they pertain to preventing cross-contact of food allergens. Unlike pathogens, food allergens cannot be inactivated with a thorough sanitation routine. Food handlers must use safe food handling practices unique to prevent cross-contact to keep customers safe. 

In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, a sample sanitation standard operating procedure for food allergens is provided. You can download and customize it for your food establishment.

As a result of this course, you will be able to develop and implement safe food handling practices that minimize the risk of cross-contact and food allergy reactions in your food establishment. 

This course is approved for one hour of continuing education for Minnesota Certified Food Protection Managers.  

Course access

Course instructor

Extension food safety team, exfdsafe@umn.edu

Registration questions

Extension Learning Technologies, ext-reg@umn.edu 

User name and password help

University of Minnesota Tech Help, help@umn.edu or 612-301-4357

 

 

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Enroll Now - Select a section to enroll in

Section Title
2026 Managing Food Allergens in Your Food Establishment
Delivery Options
Self Paced Online  
Course Fee(s)

Section Details

This course is approved for one hour of continuing education for Minnesota Certified Food Managers.

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