The Food Allergy, Allergens and Intolerance Management Training course is designed to educate all interested people – from the server and hostess in the front of the house, to the manager and executive chef, to the line cook in the back of the house, food processors, packer, packagers… – about the severity of food allergies and the precautions that must be taken.
The training will cover what is a food allergy, the different types of food allergens, how to identify symptoms of a food allergic reaction, and what to do if a food allergic reaction occurs in a restaurant, school or from a food product.
The training will also cover the best practices for employees to serve food allergic clients including the role of management, how to correctly prepare an allergen safe meal for food allergic clients, the front of the house, and back of the house responsibilities.
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