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. We will be rebranding many of our materials in the coming year.
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 – Created by MenuTrinfo, a provider of nutritional analysis and allergen training, this program offers training in the classroom setting, as well as live webinars that are conducted by an instructor. The AllerTrain® program teaches chefs and foodservice employees safe handling and delivery procedures of meals to diners with food allergies. Available training includes AllerTrain U®, AllerTrain U® Condensed, and AllerTrain K12® programs, which are designed for university and foodservice staff, respectively.
AllerTrain programs are eligible for American Culinary Federation continuing education credits and include a three-year certification that broadcasts to customers that foodservice establishments have the ability to safely meet unique dietary needs.