Certificate in Food Allergens Management in Food Industry

Updated on 3/15/2025

Food allergy is an unpleasant or dangerous immune system reaction after a certain food is eaten.  Food allergies are expensive both for the impacted people and the food business. There are estimates that nasal allergies cost between $3 billion and $4 billion each year and food allergies cost about $25 billion each year. According to CDC, in the US 1 in 13 children or about 2 students per classroom get food allergies.

Per CDC, there is no cure for food allergies. Thus, the Food Allergy, Allergens, and Intolerance Management Training course is designed to educate all interested people to prevent the risk of feeding people with allergies. This will also help you learn about the severity of food allergies and the precautions that must be taken. This training can help people in the following groups:

1. Patients

2. Students

3. Server and hostess in the front of the house

4. Manager

5. Chef to the

6. Line cooks,

7. Food processors,

8. packer,

9. Packagers and;

10. Distributors

The training will cover the following topics: 

1. What is a food allergy,

2. The different types of food allergens,

3. How to identify symptoms of a food allergic reaction, and;

4. What to do if a food allergic reaction occurs in a restaurant, school, or from a food product.

5. Best practices for employees to serve food-allergic clients including the role of management, how to correctly prepare an allergen-safe meal for food-allergic clients, the front-of-the-house, and back-of-the-house responsibilities.

At the end of the training you will be able to: 

1. Identify key allergens

2. List 1-2 ways to prevent allergens

3. Lean 1-2 ways to help if someone is impacted by an allergy