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Description

The goal of this Food Allergen Training for Food Service Employees lesson is to increase safe food handling practices in food service settings, thus lessening the incidence of food allergic reaction. The course provides current research, regulations and best practices in a learner-centered and interactive format.

By the completion of the course, you will be able to:

  • Explain the difference between a food intolerance and a food allergy
  • Understand the seriousness of food allergens
  • Describe your role to prevent a food allergic reaction
  • Explain the consequences of unsafe food handling practices related to food allergens
  • Analyze menu items for the eight foods that cause 90% of the food allergic reactions
  • Recognize common symptoms of a food allergic reaction
  • Differentiate between cross-contact and cross-contamination control measures
  • Practice safe food handling practices to prevent a food allergic reaction
  • Describe the appropriate response to a food allergic incident


Visit the Extension Food Safety Website for more details or to add more courses to your cart. Each course counts for one hour and four are needed for recertification.


CONTACTS
Extension Food Safety: exfdsafe@umn.edu
Suzanne Driessen: 320.203.6057, driessen@umn.edu
Kathy Brandt: 507-337-2820, brand030@umn.edu

 

 

 

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Enroll Now - Select a section to enroll in

Section Title
Serve It Up Safely™ online – Food Allergen Training for Food Service Employees Certified Food Protection Manager Renewal Course
Section Schedule
Date and Time TBA
Delivery Options
Self Paced Online  
Course Fee(s)
Drop Request Deadline
No drop request allowed after enrollment
Transfer Request Deadline
No transfer request allowed after enrollment
Section Details

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

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