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Created by Maestro
Category Safety > Food Services and Distribution Safety
As the number of people with food allergies in the US continues to rise, food handlers play an increasingly important role in keeping people safe from cross-contamination. Maintaining a clean work environment, preparing and storing food correctly, and practicing good hand hygiene are all essential to prevent allergic reactions in foodservice.
In this self-directed course, you’ll learn how food allergies affect the body and the eight most common food allergens. Interactive elements and learning checks throughout the course will prepare you to not only limit the transfer of allergens through food safety standards but also respond appropriately in the event of an allergic reaction.
Allergy Awareness is the second module in the Food Safety series from Maestro, an 11-course curriculum that teaches you best practices for foodservice. This series includes topics on foodborne illness, allergy awareness, time and temperature control, alcohol safety, HACCP and other food safety plans, recall management, hand hygiene, and cleaning and sanitizing procedures. Food Safety provides a strong foundation for food handlers and food managers, helping you establish a food safety culture based on leading food production and handling standards.
The Severity of Food Allergies
What Are Food Allegries
The Nine Most Common Food Allergies
Food Intolerance vs. Allergy
Cross-contamination vs. Cross-contact
Prevention Measures
Recognizing and Responding to Allergic Reactions
Assessment
Summary
Understand the basic science behind food allergies
Recall the eight main food allergens
State the differences between food allergies and intolerances
Recognize the symptoms of a food allergy
Recall the eight main food allergens
State the differences between food allergies and intolerances
Recognize the symptoms of a food allergy
Recall actions that can prevent the risk of an allergic reaction
State the difference between cross-contamination and cross-contact
Recall the steps to be taken if someone experiences an allergic reaction
HTML5 course windows: Internet Explorer 11, Microsoft Edge (latest version), Google Chrome (latest version), Firefox (latest version)Mac: Safari (latest version), Google Chrome (latest version), Firefox (latest version)Mobile: Safari in Apple iOS 10 or later, Google Chrome in Apple iOS 10 or later, Google Chrome in Android OS 4.4 or later
English
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As the number of people with food allergies in the US continues to rise, food handlers play an increasingly important role in keeping people safe from cross-contamination. Maintaining a clean work environment, preparing and storing food correctly, and practicing good hand hygiene are all essential to prevent allergic reactions in food service.
In this self-directed course, you’ll learn how food allergies affect the body and the eight most common food allergens. Interactive elements and learning checks throughout the course will prepare you to not only limit the transfer of allergens through food safety standards, but also respond appropriately in the event of an allergic reaction.
Allergy Awareness is the second module in the Food Safety series from Maestro, an 11-course curriculum that teaches you best practices for food service. This series includes topics on foodborne illness, allergy awareness, time and temperature control, alcohol safety, HACCP and other food safety plans, recall management, hand hygiene, and cleaning and sanitizing procedures. Food Safety provides a strong foundation for food handlers and food managers, helping you establish a food safety culture based on leading food production and handling standards.