Programs

FAACT & TAP Series Partner on Allergen Training Program

FAACT & TAP Series know the importance of food allergy education in the restaurant setting. It is necessary for food establishments: restaurants, hotels, colleges and universities, cafeterias, hospitals, senior living and more to be educated and knowledgeable of managing food allergies in the food establishment setting - from the front of the house to the back of the house.

TAP Series has been providing digital/online education since 1999. TAP Series has a global client base of foodservice, hospitality, manufacturing, processing, distribution companies as well as colleges and universities.

Allergen Friendly™ Training Series was created using a Subject Matter Expert team of food safety professionals from companies such as Marriott International, Dunkin Donuts, Johnson & Wales University, and others. The training series includes three levels of training and an allergen-tracking database. Its purpose is to provide foodservice operations with the tools to develop, implement and manage a highly accommodating allergen friendly operation.

We want food service establishments to have affordable and easy access to our new allergen training modules. There are three training modules:

Allergen Awareness - $14.95
Allergen Plan Development - $29.95
Allergen Specialist - $29.95

The Allergen Awareness course is ANSI-accredited for those who need continuing education hours.

Visit each module section to learn more about the courses, and order your training today! Share with your favorite restaurants in your community, and ask them to complete FAACT and TAP Series’ Allergen Friendly™ Training Series!

Allergen Awareness

Allergen Awareness is the first module of this series. This interactive online course provides allergen awareness for the entire staff. You will learn:

Information on what causes an allergic reaction.
The main food allergens.
How to communicate with customers who have food allergies.
How to assure customers’ allergen needs are communicated within the operation from the initial order to the serving process.
Cross-contact and how to avoid it.
What to do when an allergy reaction or attack happens.

Allergen Awareness was designed to be highly flexible, allowing the student to train on their schedule.

The Allergen Awareness course is ANSI-accredited for those who need continuing education hours.

Order the Allergen Awareness module for $14.95!

Allergen Plan Development

With the Allergen Plan Development Course, the answers to the questions about “ask your manager” are developed. This course walks management through all the elements of food allergens in a food operation, allowing management to decide what will and will not be done.

Throughout the course, the user is offered a series of questions and options for how much accommodation the operation will give to the issue of food allergen safety. Even those operations not able to achieve a high level of accommodations will have made the decision with a full awareness of what is not being provided. Operations that decide to offer a high level of food allergen accommodations will end the course with the foundation of their Allergen Plan. This plan will be saved and used to develop the details of the operation's food allergen safety process.

Order the Allergen Plan Development module for $29.95!

Allergen Specialist

After completing the prerequisite courses Allergen Awareness and Allergen Plan Development, your operation may decide to have on staff someone who knows how to evaluate and document allergens in the operation’s products. In this course, the student is provided with an in-depth understanding of food allergens, product ingredients, and common allergen food items. With this knowledge, the student learns how to evaluate a menu and its recipes for their food products. Knowing all the products used by the operation, the student learns how to identify the food allergen ingredients in the products. The student learns when to be alert to potential ingredient changes, how to communicate with suppliers, and what to do about product recalls due to allergen mislabeling or undeclared allergens. The student learns how to use this knowledge to create a database to track each allergen, from product to menu.

In Lesson 2, the student learns all the steps of an operation and how to develop written protocols for each step. Through discussions of receiving, storage, ordering, cooking and serving, the student learns how to work with other staff to evaluate each step of the operation from an allergen view point. Using this knowledge, the student is taught to develop short written directions as guides for staff. Forms of written communication are addressed and what should and should not be said to customers.

We have developed an Allergen Friendly™ Database to support being highly accommodating:

Food Products are listed by selected allergens
Product allergens are tracked when used in a recipe
Recipes matched into meals track all allergens
Products removed or recipes item changed add or subtract allergens

For substitutions, a recipe or meal can be found by allergens or without allergens.