Food Allergen Awareness Training Organizations preparing and serving food should prioritize training their staff in food allergen awareness for several compelling reasons. First and foremost, ensuring the safety of customers and children is paramount. Food allergies can trigger severe reactions, including anaphylaxis, which can be life-threatening. By providing comprehensive allergen awareness training, organizations can significantly …

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According to the FDA, the “Big 9” food allergens make up the majority of food allergic reactions in the United States. These allergens include milk, eggs, fish (e.g., bass, flounder, cod), crustacean shellfish (e.g., crab, lobster, shrimp), tree nuts, peanuts, wheat, soybean, and sesame. Preventing allergic reactions is crucial in foodservice operations to ensure the …

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