Course Description

This course will provide students with an in-depth understanding of food allergens, product ingredients and common allergen foods. Students will learn how to evaluate a menu and its recipes. Knowing all the products used by the operation will help students learn how to identify the food allergen ingredients. Students will learn how to be alert to potential ingredient changes, how to communicate with suppliers and what to do about product recalls due to allergen mislabeling or undocumented allergens. Students will learn how to use this knowledge to create a database to track each allergen, from product to menu.
  • Lesson 2 covers the steps of an operation and how to develop written protocols for each step: receiving, storage, ordering, cooking and serving. Students will learn how to work with other staff to evaluate each step of the operation from an allergen viewpoint.


Participants will have 30 days to complete all course requirements.

There are two other courses in this series. Click on the links below to be directed to their registration pages.

You can also register for the series, which includes all three courses:

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