Format: Online

Compatible Devices: Computer, tablet, smart phone (Android, iOS)

Teaching Methods: Interactive activities, audio, video, full-text, etc.

Available Languages: English and Spanish

Length: 40 minutes

Approval

This course is ANSI accredited and approved for use in Chesapeake, Virginia, by the Chesapeake Health Department and is valid statewide.

Purpose

This course provides instruction on the FDA's 8 Major Food Allergens, including how to identify them on labels and where they are commonly found. You will also learn how to prevent cross-contact and communicate clearly with allergic customers and kitchen staff. Instruction on working with children and identifying allergic reactions is also provided.

Scope

This program has been designed for food workers, which are generally understood as individuals working in the food service industry in non-managerial roles. This program will provide training and testing relevant to the major food allergens identified by the FDA, identifying allergens in the workplace, communicating with customers and coworkers, and preventing cross-contact.

Learning Objectives

By the end of this course, you will be able to:

• Identify the eight major food allergens that cause 90% of food allergen-related hospitalizations in the United States.

• Identify food allergen cross-contact risks and identify methods for preventing cross-contact in the workplace through cleaning and sanitizing, good personal hygiene, and controlling the flow of food.

• Determine how to communicate information regarding food allergen ingredients and allergen-related special orders to the manager, other employees, and the customer.

• Identify the most common symptoms of allergic reactions to food and how to respond if one occurs in the workplace.