More than 45 million Americans suffer from food allergy and sensitivity related illnesses, and each year that number increases significantly. Plenty of your customers are included in that figure, and if you’re not prepared to meet their unique needs, don’t count on them risking their health to dine in your establishment. The WRA Education Foundation is taking the first step to help the Washington state food industry ensure that their staffs are educated on how to serve guests with special food allergy needs.
Many operators are under the impression that modifying their kitchen to suit the condition of food allergy sufferers involves a full-scale remodel, duplicate equipment purchases and other expensive redundancies. The Spot Check curriculum trains establishments how to adapt their kitchens as is, with minimal expense and disturbance to existing food prep areas.
The Allergy Safe Certification training is designed not only to educate foodservice professionals on eliminating the risk they pose to food allergy sufferers, but the curriculum also is structured to help workers understand the allergy and sensitivity issues many customers struggle daily to manage.
Allergy Safe Certification: Train the Trainer
The Train the Trainer course is designed for manager-level employees who already hold an advanced food safety certification such as ServSafe Advanced Food Safety. Attendees who successfully complete the Allergy Safe Train the Trainer course and exam will receive a three-year certification and have the option to train and certify employees in their own establishment.
The course covers:
- Food allergy laws and regulations
- What is a food allergy?
- Food handling responsibilities per position
- Common sources of food allergy contamination
- Critical elements of a successful food allergy program
For our schedule of classes and to register online, check out our class schedule.
For more information, contact the Education Foundation at 877.695.9733 x 135
