Food Allergies, Gluten and Cross-Contact
Purpose: Provide you with an understanding of how to avoid the risks of cross-contact when preparing and serving food to those with food allergies and gluten intolerance.
Objectives: By the end of this training module, participants should be able to:
Recognize top 8 common food allergens and sources of gluten.
Identify common areas of cross-contact.
Describe proper methods of preparing and serving food to a customer with food allergies.