Tools & Resources

Training Programs

FARE has a variety of resources designed for specific audiences such as school professionals, health professionals, and restaurant and food industry professionals.

These tools are available to help you in turn teach staff members the essentials behind food allergy management to help individuals safe from reactions. Some of the resources found here are published under the Food Allergy & Anaphylaxis Network name. 


  • FARE Education Network: The “Food Allergies: Keeping Students Safe and Included” presentation and materials provide clear, actionable information to schools to help them support students with food allergies. The program can be delivered by internal school staff or by a member of FARE’s Education Network, a collaborative of volunteer lay educators created to provide training to schools.
  • How to C.A.R.E. for Students with Food Allergies: What Educators Should Know: This FREE online interactive course teaches educators how to prepare for food allergy and anaphylaxis. It is specifically great for school personnel – administrators, nurses, teachers, and other staff – in the United States
  • Online Food Allergy Toolkit for School Nurses: The National Association of School Nurses (NASN) has been working on a joint grant from the Centers for Disease Control with FAAN and the National School Boards Association to develop resources for food allergy and anaphylaxis management in the school setting. The NASN Online Food Allergy Tool Kit is now available online at This toolkit includes algorithms to enhance the school nurse’s approach to planning and care, checklists, forms, and resources. Guidance documents will soon be added.
  • Binky Goes Nuts: Understanding Peanut Allergies: The popular animated PBS children’s series Arthur explores food alleriges in an episode titled "Binky Goes Nuts." The DVD and educational activity unit can be used by teachers and parents to teach kids about food allergy, and teach them how to help make their schools a safer place.

Restaurant Industry

With approximately 15 million Americans affected by food allergies, restaurants are increasingly likely to have customers who require a special meal. Food Allergy Research & Education (FARE) is proud to partner with two trusted resources, the National Restaurant Association (NRA) and MenuTrinfo, to create a safer dining out experience for individuals and families managing food allergies.

ServSafe Allergens™ Online Course – This comprehensive, interactive new course helps restaurant personnel better understand the needs and safety precautions required when serving guests with food allergies. The NRA has been providing food safety training to restaurants nationwide for nearly 40 years with its ServSafe program. The ServSafe Allergens Online Course is designed to educate all restaurant workers – from the hostess in the front of the house, to the manager and executive chef, to the line cook in the back of the house – about the severity of food allergy and the precautions that must be taken. Important topics such as cross-contact are discussed in detail.

Employees who successfully complete the training and knowledge tests, which are taken online, will receive a certificate of achievement demonstrating their knowledge of food allergy issues. Employees who leave the establishment for another restaurant are able to carry over their certificate.

AllerTrain® Program – AllerTrain™ is a food allergy and gluten-free certificate program presented by MenuTrinfo covering essential information about how to safely serve diners with food allergies, intolerances, sensitivities, and Celiac disease. The AllerTrain suite of courses can be taught in multiple formats to fit the unique needs of any food service operation. Available training includes AllerTrain™, AllerTrain Lite™, AllerTrain U™, and AllerTrain K12™ programs, which are designed for food service professionals in any type of establishment.

AllerTrain programs are eligible for American Culinary Federation (ACF) and Academy of Nutrition and Dietetics (AND) continuing education credits and include a three-year certificate that broadcasts to customers that foodservice establishments have the ability to safely meet unique dietary needs.