Allergies and Food Intolerance in Restaurants

Course overview

In this HACCP-approved course, you will learn about the difference between food allergies and food intolerance, as well as the key roles kitchen staff, wait staff, and management play in the prevention of food allergy and food intolerance prevention in a hospitality setting. EdApp’s HACCP Training exists for anyone in the food industry – particularly hospitality workers – to provide a free, certified global food safety standard. HACCP training was created to eliminate food-borne illnesses, food safety risks, and contamination to create a safer food industry.

The full course includes

1. Management's Role in Preventing Food Allergy and Food Intolerance Incidents
2. Preventing Food Allergy and Food Intolerance Incidents (Kitchen and Wait Staff)
3. Food Allergies Vs. Food Intolerance
4. Quiz
5. Sources