As the number of people with food allergies in the US continues to rise, food handlers play an increasingly important role in keeping people safe from cross-contamination. Maintaining a clean work environment, preparing and storing food correctly, and practicing good hand hygiene are all essential to preventing allergic reactions in food service. 

In this self-paced course, your team will learn how food allergies affect the body and the eight most common food allergens. They’ll discover how to not only limit the transfer of allergens through food safety standards, but also how to respond appropriately in the event of an allergic reaction.