Current States

Two states — Rhode Island and Massachusetts — currently require food operators to provide food-allergen training for their employees. But many more will soon be taking similar action. In fact, there are already 15 states requiring public schools and open-enrollment charter schools to implement strategies for special care of students with food allergies.

Be Aware of the Numerous Sources of Cross-Contact

Count on ServSafe for your Allergen Training

For over four decades, the National Restaurant Association has devised and delivered the most highly respected food safety training for the foodservice industry through the ServSafe program. Here some highlights from our newest food allergy online training course.

When a guest notifies a staff member that someone in their party has a food allergy, follow the “Four R’s” listed here”

• Refer the food allergy concern to the chef, manager or person in charge.
• Review the food allergy with the guest and check ingredient labels.
• Remember to check the preparation procedure for potential cross-contact.
• Respond to the guest and inform them of your findings.

Allergen Trends

• Twice as many people are allergic to shellfish as nuts.
• While more than 160 food items can cause allergic reactions in people with food allergies, the law identifies the eight most common allergenic food items. These food items account for 90 percent of food-allergic reactions, and are the food sources from which many other ingredients are derived.