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Course Description

Between 2004 and 2013, the number one reason for food safety recalls was not due to foodborne illness contaminants, but to allergen cross-contact. The first step in ensuring a safe environment for food allergenic customers is to assess your facility, whether it is a restaurant or another food service, or a food production or distribution facility. In this lesson, you will assess foods in your facility to determine the presence of allergenic ingredients and create a plan to minimize and control cross-contact between allergens and allergy-free foods and menu items. You will also develop a plan to train staff in effective communication around ingredients that can cause allergic reactions in customers or guests.

Benefits to the Learner

  • Follow basic food safety protocol
  • Create a plan for handling food allergens
  • Plan a customer communication strategy
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Type
self-paced (non-instructor led)
Dates
Mar 30, 2021 to Dec 31, 2030
Total Number of Hours
1.0
Course Fee(s)
Regular Price $0.00
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