Iowa Food Allergy Training Course

Food Allergy Training

Course Description
The Food Allergy Training Course is designed to educate all restaurant and food service workers – from the server and hostess in the front of the house, to the manager and executive chef, to the line cook in the back of the house – about the severity of food allergies and the precautions that must be taken.

The training course will cover what is a food allergy, the different types of food allergens, how to identify symptoms of a food allergic reaction and what to do if a food allergic reaction occurs in a restaurant food service environment.

The course will also cover the best practices for restaurant employees to serve a food allergic customer including: the role of management, how to properly prepare an allergen safe meal for a food allergic customer, the front of the house and back of the house responsibilities.

Audience:  Owners, managers, supervisors, food servers, chefs, cooks, mobile food vendors, bartenders, host/hostesses that handle food, bussers, caterers, and wait staff.

Credit Hours: 1 hr

Learning Objectives:
Upon completion of this course, student will be able to:

• Define a food allergy, including the top 8 food allergens and sources of each.
• Recognize the difference between a food allergy and food intolerance.
• Identify symptoms of a food allergic reaction.
• Describe the protocol for notifying emergency response if a food allergic reaction occurs.
• Discuss best practices for serving a food allergic customer, including the role of management, front of the house and back of the house employees.
• Describe how to properly prepare an allergen safe meal for a food allergic customer.
• Analyze a case study on how to properly serve a food allergic guest.

Course Topics:

Lesson 1: Overview of Food Allergens
Lesson 2: Allergy vs. Food Intolerance
Lesson 3: The Top 8 Allergens
Lesson 4: Importance of Allergen Control Plans in Commercial Food Service
Lesson 5: Recognizing Symptoms of an Allergic Reaction
Lesson 6: Facility Management: Handling Food Safely for Allergen Guests
Lesson 7: Communicating in a Restaurant: Management, FOH, BOH, and Service Staff
Lesson 8: Allergic Scenario: Customer Interaction

End of Course Test – Print Your Training Certificate
As soon as you complete the Food Allergy Training Course – you will then be required to take the End of Course Test.

With a minimum passing score of 70% on the test,  you will be able to download and print your certificate of completion.

Individuals who do not pass the test on the first attempt will be allowed one additional attempt to review the course content and pass the test.

 

Food Handler Training

Course Description
The Food Handler Training course will cover basic food safety issues, regulations, and techniques needed to maintain a food-safe environment. It will help the learner better understand how handling food correctly is not only the law, but it improves safety and reduces risks.

At the conclusion of the course, the learner will be aseessed on their knowledge of the content.

Audience: Chefs, cooks, mobile food vendors, bartenders, host/hostesses that handle food, bussers, caterers, wait staff,servers, supervisors and managers, food warehouse staff, and convenience store (c-store) clerks.

ANSI Accredited Provider #0975

Course Outline

• Identify biological, physical, and chemical contamination.
• Identify foodborne illnesses, signs of food spoilage, types of food prep contamination, and proper temperature control methods.
• Safely store and prepare meat, poultry, and vegetables.
• Demonstrate effective food handling techniques that promote cleanliness and safety in food establishments.
• Discuss the importance of proper personal hygiene in the workplace.
• Implement appropriate procedures to receive and store food.
• Summarize practices for properly cleaning and sanitizing food contact materials and surface.

Course Completion:
A certificate of completion will be issued to individuals who meet the following course requirement:

• Minimum seat time of 75 minutes
• Completion of the course and successfully passing the final exam with a minimum passing score of 75%

Individuals who do not pass the exam on the first attempt will be allowed one additional attempt to review the course content and pass the final exam

Food Safety Manager Training & ANSI Certification Exam

Course Description
The Certified Food Manager (CFM) Training Program accredits and licenses owners or managers of food facilities that supervise the preparation, handling, and/or serving of food.

• The Food Safety Manager Principles Course provides necessary training to help you prepare for the nationally-accredited ANSI Certification Exam.
• The ANSI Certification Exam is taken to certify that a food manager has demonstrated that he/she has the knowledge, skills and abilities required to maintaina afood safe environment.
• The Food Manager ANSI Certification is usually valid for 5 years. However, in a few local jurisdictions this may vary, so make sure to check with your local health authority.

Our Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP). This accredited exam is accepted in all states that have mandatory certification requirements for Food Management Professionals.

The exam will be proctored at a third party test center location.
Note: Except Texas - which is scheduled and taken entirely online.

Course Outline

• Lesson 1: Introduction to Food Safety
• Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
• Lesson 3: Contaminants
• Lesson 4: Food and Temperature Control
• Lesson 5: Employee Health, Hygiene, and Training
• Lesson 6: Purchasing, Receiving, and Storing Food
• Lesson 7: Cleaning and Sanitizing
• Lesson 8: Pest Control
• Lesson 9: Facility Design
• Lesson 10: HACCP System Basics
• Lesson 11: FDA Guidelines for Developing a HACCP System
• Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
• Lesson 13: Seafood HACCP
• Lesson 14: Consumer Steps to Safer Seafood

ANSI Certification Exam
To be certified as a food manager, the individual must pass an accredited food safety examination - administered by a certification provider.

The Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP). With the exception of Connecticut, this accredited exam is accepted in all states/jurisdictions that have mandatory certification requirements for Food Management Professionals.
Reference: ANSI (American National Standards Institute)

Help with Exam
We have partnered with PSI - a global testing, certification, and licensing provider. The exam is proctored at a PSI test center location.

After purchasing the exam, you should receive an email from PSI instructing you how to schedule your exam. If you do not receive this email, please contact support at 877.881.2235.
You can also click here to schedule exam online at a testing center near you.

Upon successful completion of the exam with a passing score, you may download and print a proof of completion document. The official certificate will be mailed within 15 business days of completing the exam.