Food allergen training for food service employees
This one-hour interactive web-based course teaches food handlers about food allergies and the important role they have to protect the health of their customers, clients or students.
Throughout the course, food handlers hear the story of Joe, who is allergic to peanuts, milk and shrimp. Joe counts on employees at grocery stores, delis, cafes and restaurants to provide a safe meal and prevent an allergic reaction.
Food allergens are recognized as a public health concern. University of Minnesota Extension food safety educators also find a lack of knowledge and misinformation of food handlers attending classes.
The Minnesota Food Code Rule Revision Committee agreed to adopt language requiring training on food allergy awareness for food handlers. This course satisfies this training requirement.
To share this information with others, feel free to print out a course sheet.
This certification mark recognizes that this course met Quality Matters review standards.
Personnel of food service establishments.
All coursework and registration is online.
Schedule and registration
Registration fee is $10 per person.
Connie Schwartau, email@example.com, 507-337-2819.