Best PRactices to Approaching Food Allergies

Purpose: The purpose of this is to provide you with an understanding of food allergies so you can better serve customers with food allergies.

Objectives: By the end of this training module, participants should be able to:

• Identify the 9 major allergens

• Understand FASTER Act of 2021 and 2017 Food Code

• Recognize the symptoms of an allergic reaction

• Describe what to do when a customer informs you of a food allergy

• Best Practices to Approaching Food Allergies Documents

• Best Practices to Approaching Food Allergies Presentation

• Best Practices to Approaching Food Allergies Video 

• How to Avoid Cross-Contact (FARE)