ServSafe Allergens Online Course -- Access Card

National Restaurant Associatio (Autor)

Freischaltcode

2019
Pearson (Hersteller)
978-0-13-470119-6 (ISBN)

Infos

Over 15 million Americans are affected by food allergies every year and half the fatal episodes from food allergens occur in a restaurant. Dining out is a serious concern. Basic food safety courses are not enough for students to get the critical information required to ensure the safety of allergen customers. With new state legislation pending each month, it is important to get trained by the leader in food safety training, the National Restaurant Association!


The ServSafe Allergens online course is your best, most trusted source for qualified online training. Created through a partnership with the National Restaurant Association and FARE (Food Allergy Research Education), this 90 minute self-paced online course provides the critical training necessary for every culinary arts student. The completion certificate earned at the end is valid for 3 years.  

Autor

The National Restaurant Association Educational Foundation (NRAEF) is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs, which address attracting, developing and retaining the industry’s workforce. For more information on the NRAEF, visit www.restaurant.org.   Food Allergy Research & Education (FARE) was formed in 2012 as the result of a merger between the Food Allergy & Anaphylaxis Network (FAAN) and the Food Allergy Initiative (FAI). The new organization combined FAAN’s expertise as the most trusted source of food allergy information, programs and resources with FAI’s leadership as the world’s largest private source of funding for food allergy research. Today, FARE is the leading national organization working on behalf of the 15 million Americans with food allergy, including all those at risk for life-threatening anaphylaxis.

Inhalt

Basics of Food Allergies

• Recognize symptoms of food allergies

• Identify differences between food allergy, food intolerance, and other food-related diseases

• Identify difference between cross-contamination and cross-contact

• Identify personal hygiene best practices to avoid cross-contact

• Apply correct methods for cleaning surfaces

 

Working in Front of the House

• Communicate with guests who have food allergies

• Prevent cross-contact in self-service areas and work stations

• Properly handle special dietary requests

• Deal with allergy emergency in the operation

 

Working in Back of the House

• Recognize allergen information on food labels

• Describe how to receive food deliveries for allergen safety

• State the best practices for storing food for allergen safety, including cleaning and sanitizing

• Describe how to prepare and cook for a food allergen safely, including ingredient selection, equipment, and personal hygiene

• Recognize what to do when guests have an allergic reaction

Produkt-Details

• Erscheint lt. Verlag: 28.5.2019
• Sprache: englisch
• Maße: 91 x 213 mm
• Gewicht: 34 g
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-13-470119-4 / 0134701194
• ISBN-13: 978-0-13-470119-6 / 9780134701196
• Zustand: Neuware