Approaching Food Allergies in a Restaurant

Purpose:To provide you with an understanding of food allergies so you can better serve customers with food allergies.

Objectives:By the end of this training module, participants should be able to:

• Understand how food allergies are addressed in the 2005 Federal Food Code.

• Identify the major 8 allergens.

• Recognize the symptoms of an allergic reaction.

• Describe what to do when a customer informs you of a food allergy.

• Approaching Food Allergies in a Restaurant Documents

• NFSEM 2008 Week 1

• NFSEM 2008 Week 2

• NFSEM 2008 Week 3

• NFSEM 2008 Week 4

• NFSEM 2008 Week 5

• Approaching Food Allergies in a Restaurant Presentation