Our Allergens course teaches food service workers how to safely accommodate guests with food allergies and respond effectively to allergic reactions. The curriculum is structured around four key areas, with specific content tailored for front-of-house and back-of-house staff.

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Curriculum 

Allergen Fundamentals

• Defining what a food allergy is and how it differs from food intolerance

• Recognizing symptoms of an allergic reaction

• Identifying the Big Nine major food allergens: peanuts, tree nuts, milk, eggs, wheat, fish, crustacean shellfish, soy, and sesame seeds 

Front of the House

• Proper communication with guests about their allergies

• Preventing cross-contact in workstations and self-serve areas (like buffets and salad bars)

• Handling special dietary requests

• Dealing with allergy emergencies in the dining area

Back of the House

• Reading and understanding food labels for allergen information

• Safely handling food deliveries

• Proper food preparation, storage, and cooking practices to avoid allergen exposure

• Cleaning and personal hygiene to prevent cross-contact

Managing Emergencies

• How to recognize and respond to anaphylaxis

• Safely administering epinephrine to someone experiencing a severe allergic reaction