skip to Main Content

Food Allergy & Gluten-Free Training

Food allergies affect about 2 percent of adults and 4 to 8 percent of children in the United States. Each year in the U.S., it is estimated that anaphylaxis to food results in 30,000 emergency room visits, 2,000 hospitalizations, and 150 deaths. A food allergy is a specific type of adverse food reaction involving the immune system. The body produces what is called an allergic, or immunoglobulin E (IgE), antibody to a food. Once a specific food is ingested and binds with the IgE antibody, an allergic reaction ensues.

Required Training

Montgomery County, Maryland, and the state of Illinois and Michigan were the first states to require ANSI accredited food allergy awareness training for food managers. As of right now, it is suggested that all other states follow suit to get ahead of the curve and to help protect your customers.

 Training Options

Online and in-person training is available and there are many training options for schools, universities, restaurants, manufacturing, etc.  Listed below are the online courses available and information about them.  Please contact us if you have any questions or would like to schedule an in-person training.

Online Training

Allergen Awareness (Employee Level)

This interactive online course provides allergen awareness for your entire staff. In this course, you will learn current information on what causes an allergic reaction, the eight major food allergens, how to communicate with customers who have food allergies, and how to assure customers’ allergen needs are communicated within the operation from the initial order to the serving process. The Allergen Awareness further covers cross-contact, how to avoid it, and what to do when an allergic reaction or attack occurs. Allergen Awareness was designed to be highly flexible, allowing the student to train on their schedule. Upon the success of the completion of the course and 20 questions exam, the student will earn a certificate that is valid for three years. Certificates are watermarked, and at the end of the course are available immediately to print.

Certificate Valid For: 3 years
Approximate Time: 1 hour
Compatible On: Computers, tablets, and smartphones
Available languages: English and Spanish
Take it Now- Only $14.95

Allergen Plan Development (Manager Level – Class #1)

With the Allergen Plan Development Course, the answers to the questions about “ask your manager” are developed. This course walks management through all the elements of food allergens in a food operation, allowing management to decide what will and will not be done. Throughout the course, the user is offered a series of questions and options for how much accommodation the operation will give to the issue of food allergen safety. Even those operations not able to achieve a high level of accommodations will have made the decision with full awareness of what is not being provided. Operations that decide to offer a high level of food allergen accommodations will end the course with the foundation of their Allergen Plan. This plan will be saved and used to develop the details of the operation’s food allergen safety process. Upon successful completion of the course, you will earn a certificate that is valid for three years. Certificates are watermarked, and at the end of the course are available immediately to print.

Certificate Valid For: 3 years
Approximate Time: 1.5 – 2.0 hours
Compatible On: Computers, tablets, and smartphones
Available languages: English and Spanish
Take it Now- Only $49.95

Allergen Plan Specialist (Manager Level – Class #2)

After completing the prerequisite courses Allergen Awareness and Allergen Plan Development, your operation may decide to have someone who knows how to evaluate and document allergens in the operation’s products. In this course, the student is provided with an in-depth understanding of food allergens, product ingredients, and common allergen food items. With this knowledge, the student learns how to evaluate a menu and its recipes for their food products. Knowing all the products used by the operation, the student learns how to identify the food allergen ingredients in the products. The student learns when to be alert to potential ingredient changes, how to communicate with suppliers, and what to do about product recalls due to allergen mislabeling or undeclared allergens. The student learns how to use this knowledge to create a database to track each allergen, from product to menu. In Lesson 2, the student learns all the steps of an operation and how to develop written protocols for each step. Through discussions of receiving, storage, ordering, cooking and serving, the student learns how to work with other staff to evaluate each step of the operation from an allergen viewpoint. Using this knowledge, the student is taught to develop short written directions as guides for staff. Forms of written communication are addressed and what should and should not be said to customers. Upon successful completion of the course, you will earn a certificate that is valid for three years. Certificates are watermarked, and at the end of the course are available immediately to print.

Certificate Valid For: 3 years
Approximate Time: 1.5 – 2.0 hours
Compatible On: Computers, tablets, and smartphones
Available languages: English and Spanish
Take it Now- Only $49.95

Group Training

Instructor Taught In-person Training

We will also come to you and conduct training. Here are the available training and certification programs.

  • AllerTrain Lite (Employee level)
  • AllerTrain (Manager level)
  • AllerTrain U (Universities)
  • AllerTrain K12 (Schools)
  • AllerTrain Mini (Non-food professionals)
  • AllerChef (Chefs and cooks)

Please contact us for more information.

Back To Top