People with food allergies have an immune reaction to proteins and other food sources found in certain meals. Individual sensitivity can fluctuate, as can its level over time. When the body is exposed to the allergen, the immune system attacks, resulting in various health problems. Many of the reactions, such as anaphylaxis, can result in death.

As the number of people with food allergies and intolerances increases in Illinois, so does the necessity for considering customers in various food products and services. However, all restaurants that sell ready-to-eat food for immediate consumption are subject to some requirements, which is food safety training.

Allergens and Food Safety Training

You will understand five basic things concerning allergens and safety during and when taking this course.

A California food handler card will cover the basics of allergen training and provide you with a great starting point to keep people safe.

Difference between food allergies and food intolerances.

Allergies and intolerances are two different types of food sensitivities caused by the body’s inability to digest or absorb particular dietary components. For example, you may experience life-threatening allergic reactions if you have celiac disease. It is important to note that we must seriously address both allergies and intolerances during training.

As Food allergies are on the rise.

According to the CDC, food allergies have grown drastically since 1997, and this trend is expected to continue. As a percentage of youngsters, it has risen by 50%. Food safety training will help reduce the risk to the barest minimum.

Allergies to certain foods can be deadly.

An anaphylactic reaction can be fatal if it isn’t recognized early and treated with epinephrine. After the initial response, symptoms may return several hours later.

About 40% of children with food allergies have had severe responses. Reaction deaths from food allergies are most common among adolescents and young adults. An increasing number of anaphylactic events have been linked to sesame, which is not currently one of the significant eight allergens.

It’s not enough to avoid foods that contain allergies.

From cross-contamination in the kitchens of restaurants and food-manufacturing facilities comes the risk of significant reactions from accidental exposure. People with food allergies may be at risk if the kitchen and wait personnel are not adequately educated.

The Centers for Disease Control and Prevention (CDC) recommends that restaurants educate their personnel about food allergies, avoid cross-contamination, and devote equipment and processes to preparing and serving allergen-free cuisine.

Beneficial to be allergen-friendly.

A high percentage of people who go out to eat are likely to be swayed by allergies and intolerances because of the possibility of adverse reactions; families that have avoided eating out in the past look for restaurants that actively manage risks.

Guests who have food allergies or intolerances can feel more secure in Illinois. Their dining experiences leads to:

• Increased sales,
• Increase in profits,
• And the competitive advantage for restaurants.

Allergen-free meals have risen more than tenfold in less than a decade when news spread of their commitment to being allergen-friendly due to comprehensive training.

Starting your training  

Illinois government mandates all food service certification and recertification training for all handlers.

An approved online and classroom training options can help you achieve the certification requirement and any further training that would improve your capacity to offer meals to visitors who have food allergies or intolerances. After training, your certification is valid for three years.

You can take this accredited food safety online course at your speed and convenience—contact ace food handler for online and premised classes.

A California food handler card will cover the basics of allergen training and provide you with a great starting point to keep people safe.