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Food Allergy Management in Schools Made Simple: Proven Steps for Student Safety

Food allergy management in schools affects approximately 1 in 13 children (8%), or about two students in every classroom across America. At least 2 in 5 children (40%) with food allergies need emergency treatment for allergic reactions. Food allergies have no cure, and students must strictly avoid allergens to prevent life-threatening reactions. Proper planning and protocols can create a safer environment for all students. Schools need a detailed food allergy management and prevention plan to protect vulnerable children. On top of that, it requires awareness of the nine major food groups that cause most serious allergic reactions in the United States: milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, tree nuts, and sesame. You'll find practical steps to implement allergen awareness training for your school's core team, establish clear emergency procedures, and create a culture of food allergy safety. These proven strategies can help ensure that every student has access to a safe learning environment, whatever their food allergies.

How to Improve Food Safety: Smart Training Methods That Actually Work [2025 Guide]

Food safety training isn’t just about checking boxes—it’s your frontline defense against foodborne illness, legal risks, and lost consumer trust. But let’s be honest: traditional training approaches don’t always stick. They often fall short in creating lasting behavior change or fostering a strong food safety culture.

Becoming a Certified Food Manager: Everything You Need to Know

Food safety isn't just about following rules—it's about protecting people. That's why most states require businesses to have a certified food protection manager (CFPM) on staff. This critical role helps prevent foodborne illnesses, keeps your business compliant, and ensures customers enjoy safe dining experiences. Food manager certification matters for everyone in the food service industry. The certification process varies by location, with costs typically having a range depending on the amount purchased and whether you opt for remote or internal proctoring. Validity periods also differ from state to state, but meeting your state's specific food safety requirements is essential for maintaining compliance and protecting your business.

Why Rising Food Costs Are Crushing Restaurants in 2025 (Expert Analysis)

The restaurant industry faces a severe crisis as food costs hit alarming levels in 2025. Prices have risen steadily since 2019, severely squeezing already thin profit margins. These numbers reveal a harsh reality for restaurants today. Food inflation is just one challenge among many financial hurdles. Restaurant owners also grapple with rising labor costs while fighting to retain staff, often spending more on recruitment, onboarding, and training. Labor accounts for 36.5% of a typical restaurant's total sales—up 31% over the past four years. Hiring and retaining talent has become one of the greatest operational burden.

Shots of Knowledge: Unveiling the Benefits of Alcohol Certification Training

Whether you're pouring pints, mixing martinis, or managing a wine list, serving alcohol comes with more than just a smile and a shaker. It requires a deep understanding of local laws, responsible service practices, and customer safety. That’s where alcohol certification training comes in—and it’s not just for bartenders. In the hospitality world, being informed is just as important as being friendly. Let’s explore how a few “shots of knowledge” through professional training can elevate your career, reduce liability, and promote a safe drinking environment.

Top Reasons Why Employers Should Have Certified Food Protection Managers on Staff

When it comes to running a successful food service operation, serving delicious food is only part of the recipe. Ensuring that food is handled, prepared, and stored safely is critical, and that responsibility starts at the top. Hiring a Certified Food Protection Manager (CFPM) is not just a good idea—it’s a smart investment in your business, your staff, and your customers.

Cleaning and Sanitizing in School Kitchens: A Culinary Arts Safety Guide

School kitchens are fast-paced environments that serve hundreds—even thousands—of students each day. Whether it's the dedicated cafeteria crew or students in a culinary arts classroom, maintaining proper practices is essential to food safety and student health. In this guide, we’ll break down what makes cleaning and sanitizing different, why they’re both critical in school kitchens, and how food safety training and certifications help set your team up for success.

How to Get Your Food Handler Certification: A Step-by-Step Guide

If you work with food, whether in a restaurant, café, food truck, or even a school cafeteria, chances are you need a Food Handler Certificate (or Food Handler Card—same thing, just a different name). But don’t worry—it’s not as complicated as making a perfect soufflé. Here’s a step-by-step guide to getting certified so you can legally and confidently handle food without giving anyone an unplanned stomachache.

Temperature Monitoring Failures Put Food Safety at Risk

The 2007 Castleberry's botulism outbreak stands as a powerful warning to food service professionals. When 14 people across seven U.S. states fell ill, investigators traced the cause to a critical oversight - missing temperature monitoring devices in food processing. This single incident demonstrates how proper temperature control directly impacts public safety. Food safety depends on accurate temperature monitoring. Every food service operation must maintain precise temperature controls to protect both quality and compliance. Current regulations demand accuracy testing of temperature devices at least once annually, with additional checks required for specific situations. The stakes remain incredibly high - even slight temperature variations of 0.2−0.4°C can affect food safety.

The Essential Value of Alcohol Certification for Restaurant Managers

Restaurant owners face a startling reality - only 53% of restaurants currently provide alcohol service training to their staff. This gap in responsible beverage service training puts both businesses and customers at risk. Today, 19 states demand mandatory training while 16 states reward voluntary completion with reduced penalties.

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