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ServSafe Allergens Online Course -- Access Card / Edition 1

ServSafe Allergens Online Course -- Access Card / Edition 1

by National Restaurant Associatio

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Product Details

ISBN-13: 9780134701196
Publisher: Pearson
Publication date: 01/25/2017
Product dimensions: 3.60(w) x 8.40(h) x 0.10(d)

About the Author

The National Restaurant Association Educational Foundation (NRAEF) is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs, which address attracting, developing and retaining the industry’s workforce. For more information on the NRAEF, visit

Food Allergy Research & Education (FARE) was formed in 2012 as the result of a merger between the Food Allergy & Anaphylaxis Network (FAAN) and the Food Allergy Initiative (FAI). The new organization combined FAAN’s expertise as the most trusted source of food allergy information, programs and resources with FAI’s leadership as the world’s largest private source of funding for food allergy research. Today, FARE is the leading national organization working on behalf of the 15 million Americans with food allergy, including all those at risk for life-threatening anaphylaxis.

Table of Contents

Basics of Food Allergies

• Recognize symptoms of food allergies

• Identify differences between food allergy, food intolerance, and other food-related diseases

• Identify difference between cross-contamination and cross-contact

• Identify personal hygiene best practices to avoid cross-contact

• Apply correct methods for cleaning surfaces

Working in Front of the House

• Communicate with guests who have food allergies

• Prevent cross-contact in self-service areas and work stations

• Properly handle special dietary requests

• Deal with allergy emergency in the operation

Working in Back of the House

• Recognize allergen information on food labels

• Describe how to receive food deliveries for allergen safety

• State the best practices for storing food for allergen safety, including cleaning and sanitizing

• Describe how to prepare and cook for a food allergen safely, including ingredient selection, equipment, and personal hygiene

• Recognize what to do when guests have an allergic reaction

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