Only $18!
Our course is just $18, which includes the training material and final exam.

Approved by the Rhode Island Department of Public Health
ANSI accredited online Allergen Awareness Training that is accepted throughout Rhode Island

Guaranteed Pass
With unlimited free resits you will be guaranteed to pass our training

Valid for 3 years
Once completed your Allergy Awareness certificate will be valid for 3 years

Online, video learning
Our course is 100% and training is conducted through video learning. Making the course more enjoyable to you as a learner

Rhode Island Allergen Awareness regulations

Rhode Island law states that restaurants must:

 

  • Display a food allergy awareness poster in the staff area
  • Incorporate the customer notification on all menus and menu boards of their obligation to inform servers of their food allergies,
  • Have managers trained and knowledgeable about food allergies as it pertains to food preparation.

In addition to the training and notifications, the law designed a program for restaurants through which they can be designated as “Food Allergy Friendly,” and provides a public database of restaurants earning that designation.

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What does the course consist of?

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
Chapter 3 – The 8 Allergens
Chapter 4 – Recipe creation to storage
Chapter 5 – Preparation through to service
Chapter 6 – Cleaning

For a full detailed breakdown of every chapter, click here.

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Learner Benefits

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.

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