Food allergies have been a hot topic in nutrition literature and are on the rise in the United States. In this course, the learner will be able to identify common allergens, learn how to read labels looking for specific food allergens, and discuss food preparation challenges that may be faced in the foodservice setting.
Upon completion of this course, the successful learner will be able to:
- Identify the eight major food allergies and intolerances and their dietary implications
- Discuss navigating food labeling and product choice
- Identify food preparation challenges and ways to reduce the risk of cross-contamination in the foodservice setting
This course requires access to YouTube to view mini-lectures.
No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.
This course is a level II continuing competence.
To view continuing competence level descriptions, visit the ANFP website.