Allergen Training: Why is it Important?

It is estimated that 15 million people in the United States have one or more food allergy. The most common foods that people are allergic to are: peanuts, tree nuts, milk, eggs, fish, shellfish, soy/tofu, and wheat/gluten. 

It is important that food handlers are aware of these allergens and that food handlers avoid allergens when preparing allergen special orders. If there is any cross-contact in the kitchen, or transfer of allergens, a customer's life could be put at risk. Anaphylaxis, also known as anaphylactic shock, is a severe allergic reaction that can result in coma or death. 

To avoid allergic reactions in your establishment, consider an allergen safety course. The ServSafe Allergen Training course covers the Big 8 Allergens and how to avoid cross-contact in the kitchen. This course is ideal for both managers and food handlers. At the end of the course, students can download their allergen certificate. 

HRFoodSafe also offers the Massachusetts Allergen Training and Rhode Island Allergen Training courses. Both courses are similar to the ServSafe Allergen Training course, but they are the versions that are required by each respective state. Both courses provide students with a certificate at the end. Food service establishments in Massachusetts and Rhode Island are required to have at least one person in the establishment with an allergen certification. 

To register for an allergen training course, please fill out this registration form.

To learn more about food allergies, please visit Food Allergy Research & Education. 

Each year 200,000 people have to seek emergency medical treatment due to a food allergy. Let's do our part to help get this number down as much as possible.