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ServSafe - Allergens Training Regulations

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Allergen Awareness Training Regulations

Updated: 1/09/2020

The National Restaurant Association’s ServSafe Allergens course helps establishments, operators, and employees achieve compliance with federal allergen laws by offering the highest quality food allergen awareness training by the most trusted industry experts.

For additional information and resources on how to improve food allergen awareness in your organization, please email foodallergens@restaurant.org.

State and County Food Allergen Awareness Training Requirements

For each state or county that has a food allergen awareness training requirement, information is provided about:

  • Who is required to take food allergen awareness training
  • What courses are approved to satisfy the training requirement
  • When training needs to be completed and renewed

Notes:

  • Courses marked with an asterisk * meet both the food safety and allergen awareness training requirements in the state and no additional allergen awareness training is required.
  • The certificate renewal timeframes provided are the state or county renewal timeframes. If a state has not specified a renewal timeframe, then:
    • ServSafe Allergens and ServSafe Food Handler certificates are valid for three (3) years.
    • ServSafe Manager certifications are valid for five (5) years.

California

Who needs to be trained: Persons in Charge (PIC) and Food handlers (including those employed by day camps and school cafeterias)

Approved course(s): For managers and PIC: ServSafe Manager Certification*. For Food Handlers: ServSafe Food Handler*

Renewal: For Managers: Every five (5) years. For Food Handlers: Every three (3) years.

District of Columbia

Who needs to be trained: The Person in Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

Approved course(s): ServSafe Allergens; ServSafe Manager Certification*

Renewal: Every three (3) years

Florida

Who needs to be trained: Managers and employees are required to have basic knowledge about food allergens - including knowing the eight major food allergens and describing common symptoms of a food allergic reaction.

Approved course(s): ServSafe Manager Certification* is required for managers. Florida SafeStaff* is required for food handlers.

Renewal: For Managers: Every five (5) years. For Food Handlers: Every three (3) years.

Illinois

Who needs to be trained: All restaurant Certified Food Protection Managers must be trained within 30 days of hire. A restaurant is defined as any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption. Proof of training must be provided to the health inspector upon request and is an item on the inspection report.

Approved course(s): ServSafe Allergens

Renewal: Every three (3) years

Maryland (Montgomery County only)

Who needs to be trained: If the eating or drinking establishment is required to be under the immediate control of certified food service manager, then one or more employees must be trained in allergen awareness.  At least one trained employee must be on site at all times that food is being prepared or served.

Approved course(s): ServSafe Allergens

Renewal: Not required.

Massachusetts

Who needs to be trained: Food protection managers and Persons In Charge of restaurants

Approved course(s): Massachusetts Allergen Training

Renewal: Every five (5) years

Additional requirements:

  • Required menu notice: “Before placing your order, please inform your server if a person in your party has a food allergy.”
  • Food allergy awareness poster must be displayed

Michigan

Who needs to be trained: A certified food safety manager who supervises the operations of a food service establishment

Approved course(s): ServSafe Allergens . If 20+ locations of same concept, ServSafe Manager Certification* can be used to meet the requirement.

Renewal: Every five (5) years

Additional requirements: 

  • Food allergen awareness poster must be displayed
  • A food service establishment shall retain records on the site of the food service establishment documenting compliance of its certified food safety managers with this subsection. The department shall enforce this subsection in the same manner that it enforces other provisions related to certified food safety managers.

Mississippi

Who needs to be trained: The Person in charge (PIC). The PIC shall describe foods identified as major food allergens and the symptoms that major food allergens could cause in a sensitive person who has an allergic reaction.  The PIC will train employees in food allergy awareness as it relates to their assigned duties.

Approved course(s): ServSafe Manager Certification

Renewal: Every five (5) years

New Hampshire

Who needs to be trained: Person in charge (PIC). The PIC shall ensure employees are trained in food allergy awareness as it relates to their assigned duties.

Approved course(s): ServSafe Manager Certification *

Renewal: Every five (5) years

New York

Suffolk County:

Who needs to be trained: Managers.

Approved course(s): ServSafe Allergens; ServSafe Manager Certification *

Renewal: Every three (3) years

Additional requirements:

Nassau County:

Who needs to be trained: Two employees at each foodservice operation

Approved course(s): To be determined by Nassau County Department of Health

Renewal: To be determined by Nassau County Department of Health

Additional requirements:

Two posters detailing the following:

  • An invitation to patrons to alert staff members about their food allergies and dietary requirements
  • The number of employees that have completed food allergen training and directions for the response to be taken if a customer has a food allergy or experiences an allergic reaction

Ohio

Who needs to be trained: Person in charge (PIC). The PIC shall demonstrate knowledge of major food allergens including milk, egg, fish, tree nuts, wheat, peanuts and soybeans and shall ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties.

Approved course(s): ServSafe Allergens; ServSafe Manager Certification *

Renewal: Not required, but recommended.

Pennsylvania

Who needs to be trained: Food Code requires staff to have food allergy awareness.

Approved course(s): ServSafe Allergens; ServSafe Manager Certification *

Renewal: For ServSafe Allergens, every three (3) years; For ServSafe Manager, every five (5) years

Rhode Island

Who needs to be trained: Certified Food Protection Managers and one additional designated employee

Approved course(s): ServSafe Allergens; ServSafe Manager Certification *

Renewal: Every five (5) years

Additional requirements:

  • Required poster to be displayed
  • Required menu notice: Must include information about the customer’s obligation to inform the server about any food allergies

Virginia

Who needs to be trained: Certified Food Protection Managers

Approved course(s): ServSafe Manager Certification *

Renewal: Every five (5) years

Additional information: Virginia Department of Health Food Allergen Awareness Resources

West Virginia

Who needs to be trained: The Person In Charge (PIC). The PIC shall describe foods identified as major food allergens and the symptoms that major food allergens could cause in a sensitive person who has an allergic reaction.  The PIC shall also ensure that employees are trained in food allergy awareness as it relates to their assigned duties.

Person in charge (PIC); PIC responsible for training employees

Approved course(s): ServSafe Allergens; ServSafe Manager Certification *

Renewal: For ServSafe Allergens, every three (3) years; For ServSafe Manager, every five (5) years

Note: the renewal for ServSafe Manager in Monongalia County is three (3) years, not five (5)

 

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