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Allergen Awareness - West Virginia - All counties (Training & Exam Bundle)

SKU: AAB-WV-ALL
$18.00
+ -

According to the Food Allergy.org ‘Up to 15 million Americans have food allergies, including 5.9 million children under age 18. That's 1 in 13 children, or roughly two in every classroom. About 30 percent of children with food allergies are allergic to more than one food.’

With the number of food allergy sufferers going up every year in the USA state regulations are getting tighter to make sure staff in the foodservice industry are trained in Allergen Awareness.

In Virginia there are no state mandates on Allergen Awareness training, however understanding the dangers of food allergies is highly recommended.

Always Food Safe’s allergy training is perfect for staff who need to understand how to deal with a food allergy sufferer from taking their order to receiving their food.

The training takes under an hour and will teach you the basics in Allergen Awareness – this training could save someone’s life!

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By the end of this course you will be able to:

• Understand what are the causes of an allergic reaction.
• Identify the 8 main food allergens.
• Identify cross-contact risks and understand methods for preventing cross-contact in the workplace through cleaning and sanitizing, good personal hygiene, and controlling the flow of food.
• Understand how to listen and communicate with customers who have food allergies, and how to communicate within the operation from the customer, through front of house to the kitchen, including co-workers, chefs and managers.
• Be able to recognize the most common symptoms of an allergic reaction, and how to deal with an attack.

The course is split into 6 chapters and explains in detail everything you need to make sure you and your customers are safe.

Chapter 1- Introduction
Chapter 2- Introduction to Allergens
• What is a Food Allergy and how does it affect someone?
• What is Coeliac Disease and what is Gluten?
• Symptoms of an Allergic Reaction
• Anaphylactic Shock
• Recognizing an Attack
• Emergency Procedures

Chapter 3 – The 8 Allergens
• Allergenic Foods include:
• Hidden Allergens
• Avoiding Allergic Reactions

Chapter 4 – Recipe creation to storage
• Communication Methods
• Recipe Creation
• Creating a System
• Adapting a Recipe for an Allergy Sufferer
• Suppliers
• Dry Storage
• Chilled & Frozen Storage

Chapter 5 – Preparation through to service

• Food Preparation – Cook – Assembly of Dish
• Front of House Service
• Self Service
• Menu Information
• Front of House Staff

Chapter 6 – Cleaning
• Required Procedures
• Front of House

"Taking the Always Food Safe Company’s Online Allergen Awareness Course was absolutely time well spent.

The format was clear and easy to follow, and the content was exactly what workers in the trenches – both front and back of the house – need to know to ace this particular, important and often overlooked part of their jobs.

Having the option to learn the material by either watching the videos or reading the text makes it possible for all employees to benefit from the course. In either case, the program is as entertaining as it is informative, making it easy to understand and absorb the material.

The sections on hidden allergens and cross contamination are especially welcome, being points that may be easily overlooked by cooks and waiters alike.

Overall, the production is of a very high quality, and the content and delivery spot on. The downloadable pdf of allergens is a useful bonus."

Joe Abuso
Chef/Principal
Recipes & Rotations – Real Food for Mom and Dad

Products specifications
State West Virginia
County All counties (Todos los condados)
Certificate validity 3 years (3 años)
Mandatory in this region No
Passing score 75%
Products specifications
State West Virginia
County All counties (Todos los condados)
Certificate validity 3 years (3 años)
Mandatory in this region No
Passing score 75%