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From gluten-free diets to lactose sensitivity, an increasing number of adults and children have to actively manage food allergies or food intolerances. In fact, every three minutes an allergic reaction to food sends someone to the emergency room. The last thing you want to happen in your kitchen, restaurant, or manufacturing facility is for a customer to mistakenly ingest a food allergen.
In this course, you will be guided through the key steps to assess, manage, and communicate about food allergens. You will first explore the symptoms of food allergies and food intolerances, examining the foods most likely to cause allergic reactions or intolerances. Additionally, you will identify "hidden" ingredients that flag the presence of an allergen.
Finally, you will devise a plan to manage food allergens in your facility or home kitchen. You might already be practicing effective cleaning and organization or Good Manufacturing Practices, but this course will provide you with ways to reduce the chance of cross-contact with allergenic food products. By the end of the course, you will draft a script that you can use with customers or guests to enable you to safely serve and effectively communicate to those with food allergies or intolerances.
Faculty AuthorMichele LeFebvre
Benefits to the Learner
- Identify the difference between a food allergy and a food intolerance
- Recognize ingredients that can cause a food allergy reaction
- Create a plan to handle food allergens in your facility or home kitchen
- Communicate with food-allergic or intolerant customers
- Food industry professionals
- Restaurant owners and managers
- Foodservice professionals
- Raw ingredient wholesalers
- Packaged goods manufacturers
- Fresh food producers
- FDA/USDA inspectors and investigators
- Families and individuals managing allergies
- Teachers and daycare professionals