Food Allergen Safety


Overview/Description
Target Audience
Prerequisites
Expected Duration
Lesson Objectives
Course Number
Expertise Level



Overview/Description

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. 

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.



Target Audience
Employees who handle food or work in establishments where food is prepared and served

Prerequisites
None

Expected Duration (hours)
0.6

Lesson Objectives

Food Allergen Safety

  • Food Allergen Safety
  • 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
  • Knowledge Check: Food Allergies
  • 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
  • Knowledge Check: Recognizing Food Allergens
  • 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
  • Knowledge Check: Prevent Contact with Food Allergens
  • Course Number:
    ehs_hsf_f07_sh_enus

    Expertise Level
    Everyone