Food Safety - Food Allergens
Languages: English
Media Editing: The video module(s) in this subject are editable under our Content Studio offering unless otherwise indicated. For more information about Content Studio, contact your CSM.
Description: Properly packaging, labeling, and storing food allergens can be the difference between a customer experiencing a life-threatening allergic reaction or not. Undeclared allergens pose a major risk to individuals with food allergies, so it's essential that all employees know how to handle them. In this subject, learners will be taught what a food allergy is, what the possible consequences of it are, and what the Big 9 food allergens are. They will also learn how to properly package, label, and store foods that contain allergens.
Languages: English
Media Editing: The video module(s) in this subject are editable under our Content Studio offering unless otherwise indicated. For more information about Content Studio, contact your CSM.
Description: Properly packaging, labeling, and storing food allergens can be the difference between a customer experiencing a life-threatening allergic reaction or not. Undeclared allergens pose a major risk to individuals with food allergies, so it's essential that all employees know how to handle them. In this subject, learners will be taught what a food allergy is, what the possible consequences of it are, and what the Big 9 food allergens are. They will also learn how to properly package, label, and store foods that contain allergens.
Languages: English
Media Editing: The video module(s) in this subject are editable under our Content Studio offering unless otherwise indicated. For more information about Content Studio, contact your CSM.
Description: Properly packaging, labeling, and storing food allergens can be the difference between a customer experiencing a life-threatening allergic reaction or not. Undeclared allergens pose a major risk to individuals with food allergies, so it's essential that all employees know how to handle them. In this subject, learners will be taught what a food allergy is, what the possible consequences of it are, and what the Big 9 food allergens are. They will also learn how to properly package, label, and store foods that contain allergens.
Topics
Packaging, Labeling, and Storing
-
Allergic reactions to food products have the potential to be life-threatening, so it’s essential that workers know how to identify allergens and properly pack, prepare and store them. In this topic, learners will be taught what a food allergy is, the possible consequences of allergic reactions, and how to label and handle food allergens so customers are aware of the risk they pose to people with allergies.
-
Questions (level 1, 2, 3)
Video module
-
This topic is currently available in English.
-
A food allergy is an abnormal immune response triggered by certain foods that can cause a life-threatening reaction in sensitive individuals.
Individuals who have food allergies must avoid consuming their allergens, because the consequences of doing so can include hives, nausea, cramps, diarrhea, anaphylaxis, and death.
A majority of allergic reactions stem from the “Big 9” allergens: eggs, fish, milk, peanuts, soybean, tree nuts, sesame, wheat, and crustacean shellfish.
To prevent allergic reactions and meet federal requirements, properly label any food item containing one of the “Big 9” allergens.
To prevent cross contact, list all allergens on the recipe card. This ensures that those prepping, cooking and packing the food are aware that allergens are present.
To prevent cross contact, store allergens separately from other non-allergenic food items. Allergen-containing items are stored together and on dedicated racks.
To prevent cross contact, a full sanitation must be performed on equipment that has been used to prepare and pack an item containing an allergen.
To prevent allergen cross contact, all protective equipment (including apron, gloves, hairnet, sleeves, and smock) must be changed in between processing an allergen and other food items.
Due to the safety risk they pose to customers, undeclared allergens are the number one cause for a food recall to be issued.
When working with allergens, do not put the wrong product in a package or label the package incorrectly. Incorrectly packaging allergens poses a serious risk to customer safety.
For individuals with food allergies, the biggest problem is knowing whether or not an allergen is contained in a particular food.
