Utah Food Allergy Training Course
Utah Food Allergy Training
Food allergy training could be the difference between life or death for a patron of your food service business. Food allergy training is designed to guide food service employees (management, cooks, and servers - FOH/BOH staff) in the best practices for safely serving food allergic guests.
Researchers estimate that up to 15 million Americans have food allergies, including 5.9 million children under age 18 - that’s 1 in 13 children. Moreover, about 30% of children with food allergies are allergic to more than one food. Source: Food Allergy Research & Education
The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies 8 foods or food groups as the major food allergens. They are milk, eggs, fish (e.g., bass, flounder, cod), crustacean shellfish (e.g., crab, lobster, shrimp), tree nuts (e.g., almonds, walnuts, pecans), peanuts, wheat, and soybeans. They account for 90% of all allergic reactions.
Food Handler Training
Utah food handler safety training is for workers in the food service industry involved in the preparing, storing, and/or handling of food. The food handler safety training course outlines basic safe food sanitation and preparation principles and procedures used to maintain a food safe environment.
Certified Food Managers
Utah food service establishments and businesses generally need to have a certified food manager (CFM). The Food Safety Manager Principles Course provides the necessary training for a food manager to prepare for the nationally-accredited ANSI Certification Exam. The ANSI Certification Exam certifies that a food manager has the knowledge required to manage a food safe environment.
Utah Food Allergy & Safety Training Courses
- Food Allergy Training
- Food Handler Training
- Food Manager Training & ANSI Exam
Food Allergy Training
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
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.
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
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
- 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.
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
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.
- 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
The Learn2Serve Food Protection Manager Certification (CFPM) Exam is approved by the American National Standards Institute (ANSI) and the Conference for Food Protection (ANSI-CFP). The intent of this examination is to certify that each food manager has demonstrated by means of a food safety certification examination to a certifying organization that he or she has the knowledge, skills and abilities required to protect the public from food borne illness.
This accredited exam is accepted in most states and jurisdictions* that have mandatory certification requirements for Food Management Professionals. The final exam must be passed with a 70% or higher to get credit for completion of this course. (*This exam is not accepted in Connecticut and Philadelphia, Pennsylvania.)
The Exam must be proctored by an employee at a 3rd party test center location. Schedule your exam online at a computer testing center near you. (Note: To login to the exam, you will need the username and password sent to you after purchase in the exam enrollment notice email.)
Help with Exam
Before the Exam: To login into the exam you will need the username and password sent to you in the exam enrollment notice email. If you did not receive your username and password contact Customer Support at 855-796-3525. IMPORTANT: You must have your Username and Password available when you arrive to take the exam.
To Schedule Your Exam Online: After purchasing the exam, please click here to schedule your exam. (Note: To login to the exam, you will need the username and password sent to you after purchase in the exam enrollment notice email.)
Course and Exam Completion Instructions: Upon receiving a passing score of 70%, candidates may print a proof of completion certificate from the LMS. Also, an official certificate will be mailed to candidates within 15 business days of exam completion. Certificate details are provided in this end of course instructions document. (400K- PDF) – Download
American National Standards Institute and the Conference for Food Protection (ANSI-CFP) Accreditation Program
Food Protection Manager Certification Program
Company: 360training.com, Inc.
Accreditation ID: 0975
Website: ANSI (Amercian National Stadards Institute)
Utah General Food Safety State Requirements
Utah food safety and sanitation are integral to operating a successful food service. The safety of our food supply is a responsibility shared by consumers, producers, sellers and handlers. The Center for Disease Control (CDC) estimates that because of foodborne illness 76 million people fall ill, 325,000 are hospitalized and 5,000 Americans die annually. Because of these alarming statistics, many states require certification of food managers which may include a food safety exam.
Why is food safety training and certification so important and why do states require it? The answer is very simple. Every consumer deserves and has the right to be served food that is safe to eat. Now you can help make food more safe and earn your state-approved Food Handler Training or Food Manager Certification entirely online anytime!
Utah Food Handler
Before any Utah Food Handler prepares or handles food to be served to the public, the Food Handler must:
- Complete an approved Utah Food Handler Training Course from an approved training provider, pass the exam, and receive a certificate; and
- Obtain a Utah Food Handler Permit from the Utah Department of Health.
Utah Food Handler Training Rule – as defined in Utah Rule R392-103-3.
- (1) A food handler must have a valid food handler permit issued by a local health officer in the local health district where the food handler resides at the time the certificate is issued. The local health officer shall issue a food handler permit by mail or in person to a food handler that has a valid certificate indicating they have taken a course and passed an exam from an approved food handler training provider.
- Training Approved by the Utah Department of Health: (2/9/17) (PDF Link)
- Approved Utah Food Handler Online Training Provider: 360training (Learn2Serve)
- The lowest price for Food Handler Training for the State of Utah!
Utah Certified Food Managers
Utah Certified Food Manager Rule – as defined by Utah Code – Title 26-15a-104.
- (1) Each food service establishment in the state shall be managed by at least one full-time certified food safety manager at each establishment site, who need not be present at the establishment site during all its hours of operation.
Utah Certified Food Manager Rule – as defined by Utah Code – Title 26-15a-102.
- (2) “Certified food safety manager” means a manager of a food service establishment who:
- (a) passes successfully a department-approved examination;
- (b) successfully completes, every three years, renewal requirements established by department rule consistent with original certification requirements; and
- (c) submits to the appropriate local health department the documentation required by Section 26-15a-106.
Utah Code requirements for Food Handlers and Certified Food Managers:
Utah Food Service Sanitation and Handler Training
- Utah Rule R392-100 Utah Food Service Sanitation
- Utah Rule R392-103 Food Handler Training and Certificate
- Utah Rule Rule R392-110 Home Based Child Care Food Service
Utah Food Safety Manager Certification
- Utah Rule R392-101 Food Safety Manager Certificate
- Utah Code – Title 26: Chapter 15a: Food Safety Manager Certification Act
- Utah Department of Health – Food Safety Manager Certification
Utah Food Safety Rules/Regulations
- Utah Rule R392-101 Food Safety Manager Certificate
- Utah Code – Title 26: Chapter 15a: Food Safety Manager Certification Act
- Utah Code – Title 26, Chapter 15a-106. Certified food safety manager
Utah Food Truck & Mobile Food Vendor Rules/Regulations
Utah Food Safety Contact Info
Utah Department of Health
Bureau of Epidemiology
288 North 1460 West
Salt Lake City, UT 84116
Major cities served: Salt Lake City, West Valley City, Provo, West Jordan, Orem, Sandy, Ogden, St. George, Layton, Millcreek, Taylorsville, South Jordan, Lehi, Logan, Murray, Draper, Bear River, Central Utah, Davis County, Salt Lake County, Southeastern Utah, Southwest Utah, Summit County, Tooele County, Tri County, Utah County, Wasatch County, Weber/Morganand many more!
Utah Food Safety Local Requirements
Salt Lake County
Salt Lake County Health Department
2001 South State Street S2-600
Salt Lake City, Utah 84190
Salt Lake County follows Utah State Food Safety Requirements:
- Food Handler Service Workers
Salt Lake County Health Department requires all individuals preparing, serving, or handling food in or around a food service establishment or mobile food unit (whether the individuals are compensated or not) to receive adequate food service training, either as a certified food handler or as a certified food safety manager.
- Certified Food Manager
At least one full-time certified food safety manager must be employed at every food service establishment and mobile food unit in Salt Lake County. When replacing a departing certified food safety manager, the establishment has sixty (60) days to employ a new certified food safety manager. Certification is valid for three (3) years from the date of issue, unless revoked or suspended by the Salt Lake County Health Department.
- Mobile Food Service
All mobile food service units (such as carts, trucks, and trailers), as well as shaved-ice stands, operating in Salt Lake County must meet health department regulations and have a current, active mobile food service permit.
- Temporary Food Events
Any temporary food service offered to the public, whether offered for a price or free of charge, requires a permit from the health department. Most notably, this includes food booths at fairs, festivals, celebrations, exhibitions, carnivals, and other community gatherings.