English
Spanish
Purchase our online Food Manager Training for multiple employees by purchasing in bulk.
You can call our team at 720.791.2050 to discuss your certification needs in more detail or email us at sales@alwaysfoodsafe.com.
State Regulation
Over 150 Americans die each year from an allergic reaction to food. These deaths are completely preventable with simple training for staff in a food service location. Understanding how to deal with a customer who has food allergies is not just important for your trip advisor reviews, it could save someone’s life! Although Allergen Awareness Training is not mandatory in Alaska, it is highly recommended. The course takes under an hour and after exam completion, you will have a certificate to show your local Health Inspector. Certificate Validity – 3 years Passing Score – 75% Mandatory in this Region – No
Additional Information
Learn more about our training programs and exam process.
Allergen Awareness Certificate
Always Food Safe uses video-based learning to give managers in-depth knowledge of food safety and help them run a safer restaurant.
Online, video-based format
Prices range depending on the state with no supporting materials to purchase
The course takes around 1 hour to complete
Course available in English and Spanish
Available for all 50 states
For more details, view our course guidelines.
Who Needs Allergen Awareness Training?
Regulations differ by state, by selecting your state from the drop-down box above it will break down exact regulations for your state/county.
However, everyone who works within the food industry has a legal and moral obligation to have a basic knowledge of food allergies, and this is why this course is highly recommended to everyone within the industry.
What States Require Food Allergen Training?
Each passing year sees more states bring in legislation that makes allergen training a legal requirement. Currently, 5 states and 1 county require allergen training, including:
Illinois
Michigan
Rhode Island
Massachusetts
Virginia
Montgomery County, Maryland
If your state currently does not have any legal requirement, under federal law, FDA Food Code 2013, you still have a legal responsibility to serve food that is safe and do everything possible to protect the consumer. Protecting an allergy sufferer falls within this Food Code.
We strongly recommend that anyone who works within the food industry completes an allergen training course.
Remember a basic mistake could result in a severe allergic reaction and health risks.
Learning Objectives
Describe how individuals can take personal responsibility to help protect an allergy sufferer from a food allergy-related incident
Identify the 8 major allergens, hidden allergens, and the importance of clear labeling
State the importance of keeping work areas clean and hygienic and the role of personal hygiene
Define the steps required to keep allergenic-free food safe from cross-contact
Course Contents
This course gives you the knowledge to protect your customers from allergens, covering areas such as common food allergies, risks of cross-contamination, and proper storage techniques. It is broken down into 6 chapters:
Chapter 1: Allergens and the Law
What are the laws surrounding allergens and allergen training?
Chapter 2: Introduction to Allergens
Get introduced to what allergens are and how they could affect your customers if exposed.
Chapter 3: The 9 Named Allergens
Learn about the 9 most common allergens.
Chapter 4: Recipe Creation to Storage
How to create recipes and store food to prevent allergen contamination.
Chapter 5: Preparation Through to Service
Prevent a customer's food from coming into contact with an allergen while preparing and serving.
Chapter 6: Cleaning & Personal Hygiene
Keep everything clean to prevent cross-contamination.
Get a more in-depth look at our course contents.
By the end of this course you will be able to:
• Understand what are the causes of an allergic reaction.
• Identify the 9 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 the front of the 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 9 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
How it Works
Before starting the course, we thought we would give you a quick overview of how it works and hopefully answer some of the questions you may have.
At any stage, if you have any other questions or need more information, please speak to one of the team. You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com
We are happy to answer any questions.
- Certificate Program Purpose, Scope & Intended Learning Outcomes
The purpose of this course is to provide learners, with the necessary good practices, including legal requirements, that must be applied to the storage and cooking of food, as well as the basic principles of good practice needed to keep food areas/kitchens clean and safe. Achievement of the course will enable learners to identify how to make changes to foodservice practices in order to improve the safety of the food as a whole.
This course provides learners with food safety knowledge directly relevant to the foodservice, catering, leisure, and hospitality industry, which constitutes the program scope.
The following are the requirements to earn the certificate:
- Complete 100% of the course study materials.
- Pass the end-of-course assessment with a passing score established by an industry accepted methodology.
The Final Exam
Once you have completed all the learning and you feel ready to take the test, go to the final chapter, (exam), and take the test.
The multiple-choice exam consists of 40 questions and a pass mark of 75% will be required.
You are permitted 2 attempts at the exam, (within the 30 days). If you fail all of the 2 attempts, you will be required to re-watch all the learning material before being allowed to take the final exam again.
For a full breakdown of what’s included course content and learning outcomes, please see our guide: Course Content and Learning Outcomes at the bottom of this page.
- Certificate Requisites (What you need)
The only things you really need is an ability to read either English or Spanish and a have basic understanding of computers/IT skills to be able to log onto the system. Please note it is only a very basic level, as the course is simple and easy to access and use.
You will need access to a printer, (home or work), if you need to print off your certificate or food card for work.
There are no minimum requirements on hearing as the course has both video-based and written content. You also do not need to have had any training before and is designed for people new to the industry or retaking to update their certificate.
The course is available in either English or Spanish. Please note if you start in English, you cannot then swap to Spanish, or vice versa.
Please note: Once you register and start learning, you have 30 days to complete and pass the Final Exam. Before you register, the course has no shelf-life.
- Course Design (Instructional Personnel)
The program’s primary course developer is Nick Eastwood. Nick holds a Level 4 Advanced Food Qualifications and has been involved in the training industry for over 10 years and has in total, over 30 years’ food industry experience.
We also have in place an Advisory Group, (group of experts) that helps us to develop, test, monitor, feedback and approve our courses.
We test and ask for their feedback on course content, relevance, information provided, quality of extra learning materials, in-course questions and the final exam.
- Fees, Cancellation & Refund Policies
The fee per course, (including learner material and final exam), is detailed before purchase and we believe at a very competitive price.
Refund Policy
We offer a refund in circumstances such as accidently purchasing more than one course, or you have subsequently found your current certificate.
Please note:
- Once you begin your training or examination, a refund is ineligible.
- You have 30 days from initial purchase to claim a refund.
You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com
Refunds will be processed and credited to you through the third-party payment partner you initially used. (Credit Card/PayPal).
How it works:
- Learner requests refund
- Date of purchase checked
- Completion of exam checked
- Decision to refund/not refund made
- Refund processed and credited via initial payment method
- Details recorded in complaints/refund log
- Certificate Issuance
Certificates are issued only to qualifying users who have met the following criteria:
- Completion of online course training material
- Successful completion of online examination
Certificates are automatically generated when the qualifying examination score is achieved. We cannot and will not artificially create or issue a certificate to someone who has not successfully passed the online examination.
Certificate Use
Certificate use is defined and dictated by partnered health department officials, state or local laws or regulations, and/or legislative documents.
The Always Safer Food Company does not grant credentials or acronyms to any individual successfully completing any of its certificate programs.
Certificate Invalidation - Cheating
We have the right to invalidate any certificate that comes under suspicion of fraudulent behavior.
This may include but is not limited to:
- Fraudulent or otherwise dishonest completion of the online examination
- Duplicated or otherwise “doctored” certificate
The decision to invalidate is carried out by our certificate committee, which comprises of the President and the Responsible Officer, (Awards & Examination).
- Confidential Information - Privacy Policy
Keeping food safe is our business but we also prioritize keeping safe the information that you give to us.
When you take part in our training, there’s various information (data) that we need to know about you – like your name and where you work and live. So, like any fair and responsible business that holds customer data, we have a privacy policy that explains how we protect and process this information.
Registration - When you sign-up
As a Registered User, you will create a user ID, choose a password, and create a profile. This is your own personal training ID and if you think that someone else is using your training ID, then you need to let us know right away. Please remember to keep your password confidential.
Entering this information means you authorize us to collect and share information as set forth in this Privacy Policy.
How we protect and process your information is fully documented in our Privacy Policy document. If you would like to see a copy of this, please speak to one of the team. We also adhere to the Children’s Privacy Laws and Your California Privacy Rights/Do Not Track Disclosures. Again, this is fully documented in our Privacy Policy document.
You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com We are happy to answer any questions.
As The Always Food Safe Company LLC is a self-generating, profit-making enterprise, we accept no financial support from outside entities.
- Changes to the Course
The guiding framework will be reviewed at least annually during the program evaluation by our Advisory Group to make certain it remains aligned and appropriate to keep the program current, relevant and valuable to its primary stakeholders. The Advisory Group is a collection of individuals that work within the food industry. The group consists of people with various levels of experience and roles within the industry.
o We believe this gives a balance across both sectors and experience.
o We want to achieve this balance between what a Health Official is looking for and the needs of a food business.
o Any changes the Advisory Group suggests are then reviewed and added or removed from the course.
Additional Information
Learning - How Does It Work?
All our courses are specifically developed as online learning programs.
The course is broken down into chapters that you need to study. Watch the video content and then complete the end of chapter, quick exam questions. They are at the bottom of each chapter page.
Please Note: You must watch the entire chapter video and answer the 3 questions correctly before it will allow you to move onto the next chapter. You are not allowed to go straight to the exam.
You can also access the course and study whenever you want, 24/7. You can leave the course at the end of a chapter and just pick up where you left off.
The Final Exam
Once you have completed all the learning and you feel ready to take the test, go to the final chapter, (exam), and take the test.
The multiple-choice exam consists of 40 questions and a pass mark of 75% will be required.
You are permitted 2 attempts at the exam, (within the 30 days). If you fail all of the 2 attempts, you will be required to re-watch all the learning material before being allowed to take the final exam again.
Exam Result
Results of your test are immediate.
Your certificate is immediately issued as a pdf document, is sent to you via email, and also permanently stored in your own admin area.
How Long Does the Certificate Last For? (Term of Validity)
The quick answer is that this certificate lasts for 3 years. It is a personal certificate which means that you can take it to another job. It is your certificate!
The long answer is that it is based on two important points. Firstly, the FDA Food Code which recommends that every learner has the opportunity to update their knowledge on a timely basis.
In addition, many States insist that you receive training within 30 days of employment and this knowledge must be re-tested every 3 years. Also, training programs should be accredited by ANSI.
Complaints
Hopefully you won’t have any. However, if you do, then please talk to us!
You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com
If you do have a complaint, about the course, your exam result, or a member of staff, for example:
- Contact one of our Customer Service Team on the above number/email.
- We will endeavor to respond to you very quickly and within 14 days.
- If we fail to address your concerns, we will then escalate this to one of our senior managers.
- A response will then be formally sent within a 14-day period.
As mentioned at the start, we always intend to deal with any complaint you have in a speedy and fair manner.
Appeals
Candidates have a right to appeal or request a re-mark should they be dissatisfied with their final marks.
You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com
If you do wish to appeal:
- Contact one of our Customer Service Team on the above number/email.
- The individual learner exam file will be requested from the system, accessed and the electronic paper remarked and rechecked.
- We will endeavor to respond to you very quickly and within 14 days.
- If we fail to address your concerns, we will then escalate this to one of our senior managers.
- A response will then be formally sent within a 14-day period.
Equality & Diversity
As a company, we are committed to ensuring consistent equality of opportunity.
Candidates are encouraged to inform the company of any particular special or additional need before purchasing a training course.
We will make all reasonable efforts to assess individual candidate requirements with regards to a disability, medical condition, or learning need. Within reasonable limits, appropriate training and assessment methods will be used in order that the candidate is not unfairly disadvantaged in terms of gaining his/her qualification.
We certainly hope that you found this helpful.
At any stage,if you have any questions or need more information, please speak to one of the team. You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com
We are happy to answer any questions.
Learning Outcomes & Course Content
Learning Outcomes
- Describe how individuals can take personal responsibility to help protect an allergy sufferer from a food allergy related incident
- Identify the 8 Major allergens, hidden allergens and the importance of clear labelling
- State the importance of keeping work areas clean and hygienic and role the of personal hygiene
- Define the steps required to keep allergenic free food safe from cross contact
Course Content
Chapter 1: Allergens & the Law
Candidates will describe the increasing incidence of allergenic contamination and the rising numbers of people who now have a Food Allergy and will be able to:
- Describe the growing threat to consumers and the food industry
- State the statistics behind the headlines
- Give examples of potentially unsafe practices concerning allergenic food ingredients
- State the possible consequences of non-compliance with food safety law
- Explain what a Due diligence defense is
Chapter 2: Introduction to Allergens
Candidates will define the concept of allergens, the difference between a food allergy and a food intolerance. Symptoms of an allergenic reaction, anaphylactic shock and how to recognize an attack, and will be able to:
- Describe the terms food allergy, food intolerance and Coeliac disease
- State how gluten affects a sufferer
- Explain what the term anaphylaxis means
- Detail how to recognize the symptoms of an allergic reaction (an anaphylactic attack)
- State basic emergency procedures if someone is having an attack
- Describe the 4-step response to a potential allergenic attack (anaphylaxis)
Chapter 3: The 9 Named Allergens
Candidates should define the 9 most common Food Allergens listed by the FDA, the importance of being able to identify “hidden allergens” and of clear food labelling and will be able to:
- State the 9 named allergenic ingredients listed by the FDA
- Give examples of foods/dishes where named allergenic ingredients are commonly used
- Give examples of alternative ingredients to the named allergenic ingredients
- Give examples of hidden allergenic ingredients in common foods and dishes
- Detail the importance of clear food labelling
- Detail how to help a sufferer avoid an allergenic reaction
- Give examples of potentially unsafe practices concerning allergenic food ingredients
Chapter 4: Recipe Creation to Storage
Candidates will consider safe and appropriate practices such as communication methods, recipe creation, developing a system, adapting a recipe for an allergy sufferer, suppliers and storage and will be able to:
- Detail how to create a simple system to manage the use of allergenic ingredients
- State the importance of clear communication in the use of allergenic ingredients
- Explain how to create recipe and customer ingredient information sheets
- Give examples of how to adapt a recipe or dish for an allergy sufferer
- Describe procedures required for dealing with foods that may cause allergic reactions
- State the importance of appropriate suppliers and delivery
- Detail dry, chilled and frozen storage procedures to reduce the risks of cross contamination
Chapter 5: Preparation through to Service
Candidates will explain the main dangers involved at the following key stages, Food Preparation – Cook – Assembly of Dish, Front of House Service and will be able to:
- Explain the importance of good management systems and clear communication
- Detail the importance of clear communication with all staff
- Describe appropriate communication between front-of-house staff and kitchen
- Give examples of the steps required to avoid cross contamination
- Give examples of the main danger points in a self-service area
- Give examples of the communication required with a customer
- Describe the important role front of house staff can play in preventing cross contamination
Chapter 6: Cleaning & Personal Hygiene
Candidates will state the importance that cleaning, and personal hygiene play in helping to reduce cross contamination and will be able to:
- Explain the importance of cleaning, and handwashing in helping to reduce cross-contamination
- State the importance of personal hygiene in food handling
- Detail the required cleaning procedures for a kitchen
- Explain how and when to wash
- Detail the required cleaning procedures for front of house areas such as work-stations and self-service areas
- State the importance of cleaning schedules
- Describe how thorough cleaning of Front of House can reduce the risks of cross contamination
Learn more about Always Food Safe Allergen Awareness training.
Why is food allergen training important?
Over 15 million Americans now have a food-based allergy and the number is growing.
Frighteningly, over 150 people a year die from a food allergy, and as an industry, we all have a moral and legal duty to protect the customers we serve.
Food Allergies are a serious and growing threat you need to be aware of. Simply put, a basic mistake could cause a life-threatening allergic reaction.
This course is designed to provide managers, food handlers, and servers with an understanding of food allergens, where they can go wrong, and how you can help to minimize the risks to a sufferer, day in, and day out.
Is Always Food Safe's Allergen training similar to ServSafe or other allergen awareness certificates?
Yes, it is!
Servsafe, similar to ourselves, is one of the training providers that have achieved ANSI Accreditation status. Several other training providers have also attained ANSI accreditation.
This means that you can be assured that all ANAB-accredited companies have gone through a rigorous checking process to ensure they meet the standards required.
This is an intensive, 12-month process, and the few training providers that are awarded ANSI accreditation can justifiably be proud of gaining this prestigious recognition!
All these other training providers meet the required standards for accrediting courses. The course content is the same, although chapter headings and the order of the chapters may vary. However, all training materials must be in line with current government guidelines (FDA Food Code 2017).
When will I need to renew my certificate of Allergen Awareness training?
Again, different states, counties, and cities have different rules on how often they expect you to refresh your Allergen Awareness learning. As a recommended guide, Allergen Awareness training needs to be re-taken/refreshed every 3 years (Illinois is a mandatory 3-year renewal). We do suggest you check with your local health authority.
How can I get a copy of my Allergen Awareness Certificate?
You will be able to download your certificate as a PDF document when you pass the test. You can then print or save to your computer. The certificate is held on the system and you can log back in and download it at any time.
"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
Allergen Awareness: How it works
From our Blogs:
Why It's So Important For Your Staff to Understand Food Allergies
Hosting an Allergen-Free Party
Downloadable Resources:
Allergen Awareness FAQs
Alaska Allergen Awareness Certification: Protect Your Customers
Every year, food allergies cause over 150 preventable deaths across America, highlighting the importance of proper allergen knowledge. Alaska allergen awareness certification provides food service workers with essential skills to recognize and manage food allergy risks effectively. This training helps your team prevent dangerous allergic reactions by educating them on cross-contact prevention and clear customer communication. Complementing this certification with other training options like Food Handler or Food Protection Manager can further strengthen your staff's overall food safety awareness.
In Alaska, food businesses serve diverse communities, making food allergen education especially valuable. Allergen awareness training enables your staff to confidently handle customer dietary concerns, reducing risks and enhancing your establishment's reputation. By learning to recognize allergens and respond appropriately, your team can significantly improve customer trust and satisfaction. Investing in comprehensive allergen training is a proactive step toward safer dining experiences for everyone you serve.
The Importance of Alaska Food Allergy Training
Food allergies are serious and potentially life-threatening, but simple training can prevent dangerous situations from occurring. Alaska's food service industry benefits greatly from allergen awareness training, as it ensures staff can properly handle customers' dietary restrictions. Knowledgeable employees can effectively manage allergen-related concerns, reducing the likelihood of accidental reactions. By equipping your team with these skills, your establishment demonstrates commitment to customer safety and care.
How Alaska Allergen Awareness Training Helps Your Staff
Completing Alaska allergen awareness training equips your staff with critical skills for identifying and managing common food allergens. Employees learn practical methods to avoid cross-contact and properly communicate allergen information to customers. This training also prepares them to respond swiftly in case of an allergic reaction, potentially preventing serious health consequences. Providing your team with these essential skills helps create a safer dining environment for your patrons.
Convenient Online Allergy Awareness Training Alaska
Online allergy awareness training offers Alaska food service professionals a convenient way to obtain crucial allergen management skills. Accessible anytime and anywhere, online training allows your team to learn at their own pace without disrupting daily operations. The digital format covers key topics such as allergen identification, cross-contact prevention, and emergency response techniques. Embracing online training ensures your staff is well-prepared to handle allergen concerns effectively and consistently.
Recognizing Common Food Allergens
Training helps your staff quickly identify common food allergens, reducing the risk of accidental exposure and protecting customers' health.
Effective Communication
Clear communication about allergens between staff and customers is vital; training provides practical strategies to ensure accurate information exchange.
Alaska Food Allergy Training FAQs
We understand you might have questions about Alaska allergen awareness training and its benefits. To help you gain clarity, we've answered some common inquiries below. Our goal is to provide you with comprehensive information so your food service establishment can confidently approach allergen safety. Read on to learn more about how allergen training can positively impact your business and customers.
What exactly is Alaska allergen awareness training?
Alaska allergen awareness training is specialized training designed to educate food service workers on managing food allergens safely. It covers topics like recognizing allergens, preventing cross-contact, and responding to allergic reactions effectively.
Who should complete Alaska food allergy training?
How long will it take to finish Alaska allergen awareness training?
Can I take the allergen training online in Alaska?
Does the Alaska allergen training certificate expire?
How does Alaska's allergen awareness training benefit my business?
Start Alaska Allergen Awareness Training Today
Ready to make your Alaska food service establishment safer and more welcoming for customers with food allergies? Our allergen awareness training provides your staff with essential skills to manage allergens confidently and effectively. If you have questions or need assistance signing up, please contact us here. Take the first step today to create a safer dining experience for your valued customers.
NEED TO TRAIN YOUR TEAM?
Are You Still There?
for security reasons, inactive accounts are logged out automatically.
your account will be logged out in 30 seconds.
