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.
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