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Food Allergy Training Resources

Earlier this month, we discussed the importance of being proactive in accommodating customers and staff with allergies.  If you read the post, hopefully the message about the importance of training staff on ways to protect guests was loud and clear!  Therefore, we devote this blog to discussing some resources available to assist in training staff about food allergies – some are free, and others cost a nominal fee.  Most everyone involved with management of restaurants or other foodservices are aware of ServSafe® educational offerings. While it is not required, and it does cost a nominal fee, the ServSafe Allergens training program offered by the National Restaurant Association Educational Foundation could be a worthwhile investment for key staff.  Requiring employees to pass this assessment provides an…

Customers’ and Employees’ Allergies in Foodservice Operations

When we began our careers in foodservice management many years ago, allergies were not very commonplace.  Yes, occasionally there were customers who had a random allergy – peanuts, or perhaps MSG (which is actually an intolerance) – but nothing like what goes on today in most food operations, with both customers and employees dealing with potential deadly reactions to either food or materials. Dealing with allergies and intolerances are now a common concern among foodservice operators across the country.  And this concern is warranted as recent research indicates almost 11% of adults have a food allergy [1]. Those working in school nutrition are well aware that between 1997 and 2011, the prevalence of food allergies among those under 18 years of age increased by more…