Training: Allergen Awareness
Allergen Awareness
Foodservice Staff | Estimated Time: 15 minutes
Education Material
Food allergies can cause serious and potentially life-threatening reactions. The nine major food allergens recognized by the FDA are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Staff must be able to identify which menu items contain these allergens and communicate clearly with supervisors when a resident or patient reports an allergy.
To prevent allergen cross-contact, equipment and utensils used with allergen-containing foods must be thoroughly cleaned and sanitized before use with allergen-free items. Staff should never assume a food is allergen-free without verifying. If there is any uncertainty about an ingredient, the item should not be served and a supervisor should be consulted immediately.
Training Questions
What are the nine major food allergens recognized by the FDA?
What steps should be taken if a resident or patient informs staff of a food allergy?
What is allergen cross-contact, and how can it be prevented during food preparation?
Sign-Off Sheet
I confirm that I have received and understood the training material above.
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