Food Allergen Safety

  • 6 topics | 37m 59s
  • Includes Assessment
  • Up to 30 languages
  • Transcripts
People with food allergies, and those who care for them, look to the restaurant and foodservice industry for support when dining out or purchasing food products. In this course, you'll learn about food allergies, the signs and symptoms of an allergic reaction, and how to respond in case of illness from contact with allergens. You'll cover the eight most common allergenic foods and the different forms in which those foods are found. You'll also learn about the main purpose of an allergen control plan as well as strategies servers and kitchen staff can implement to prevent customer exposure to allergens. The course was developed and reviewed with subject matter support provided by certified subject matter experts and industry professionals. Please note, the course materials and content were current with the laws and regulations at the time of the last expert review, however, they may not reflect the most current legal developments. Nothing herein, or in the course materials, shall be construed as professional advice as to any particular situation with respect to compliance with legal statutes or requirements. Our objective is to make this course complete and accurate, but no warranty of fitness is expressed or implied. How the information contained in this course is used is beyond the control of Skillsoft, and Skillsoft assumes no such liability.

WHAT YOU WILL LEARN

  • identify the definition of a food allergy
  • identify why you need to be able to recognize signs of an allergic reaction
  • identify how to prepare for the possibility of a patron experiencing anaphylaxis
  • identify what food allergies are and recognize signs of an allergic reaction and how to prepare for them
  • identify menu items that could contain milk and egg allergens
  • identify menu items that could contain fish and crustacean shellfish allergens
  • identify menu items that could contain tree nut and peanut allergens
  • identify menu items that could contain wheat and soybean allergens
  • identify the main food items that could cause allergic reactions
  • identify the purpose of an effective allergen control plan
  • identify strategies food servers can use to prevent customer exposure to known allergens
  • identify strategies chefs and other kitchen staff can use to prevent customer exposure to known allergens
  • identify measures food service workers can take to prevent customer exposure to allergens

IN THIS COURSE

  • An Introduction to Food Allergies
    8m
  • Knowledge Check: Food Allergies
    3m
  • The Big 8 Food Allergens
    6m
  • Knowledge Check: Recognizing Food Allergens
    5m
  • Preventing Contact with Allergens
    5m
  • Knowledge Check: Prevent Contact with Food Allergens
    5m

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