About this course
Understand food allergens and sensitivities - how reactions happen, the major allergens, how to recognize a reaction, and how to keep your guests safe.
Course content
9 sections · 35 lessons · ~977 min of reading
Sección 0 2 lessons
4127.0100 Food Reactions 5 lessons
- 4127.0101 What Is a Food Allergy
- 4127.0102 Food Sensitivity
- 4127.0103 Why Allergies Matter in Restaurants
- 4127.0104 Global Prevalence of Food Allergies
- About this course and CAIBOK
4127.0200 Major Food Allergens 3 lessons
- 4127.0201 Major Food Allergens
- 4127.0202 High Sensitivity Foods
- 4127.0203 Regional Differences
4127.0300 Recognizing Allergic Reactions 3 lessons
- 4127.0301 Mild to Moderate Symptoms
- 4127.0302 Severe Reactions and Anaphylaxis
- 4127.0303 When to Treat as an Emergency
4127.0400 Kitchen Allergen Control 5 lessons
- 4127.0401 Ingredient Control
- 4127.0402 Allergen-Safe Preparation
- 4127.0403 Preventing Cross-Contact
- 4127.0404 Hidden Sources of Allergens
- 4127.0405 Managing Shared Equipment
4127.0500 Menu and Communication 4 lessons
- 4127.0501 Menu Allergen Disclosure
- 4127.0502 Staff Communication Systems
- 4127.0503 Handling Guest Questions
- 4127.0504 Special Orders and Modifications
4127.0600 Response and Training 5 lessons
- 4127.0601 Incident Response
- 4127.0602 Training Staff on Allergens
- 4127.0603 Creating Allergen SOPs
- 4127.0604 Supervising Allergen Orders
- 4127.0605 Incident Reporting and Review
4127.0700 Regulations and Liability 3 lessons
- 4127.0701 International Allergen Labeling Laws
- 4127.0702 Restaurant Legal Responsibility
- 4127.0703 Documentation and Compliance
4127.0800 Menu Design for Allergen Safety 5 lessons
- 4127.0801 Designing Allergen-Aware Menus
- 4127.0802 Ingredient Substitutions
- 4127.0803 Dedicated Allergen-Friendly Dishes
- 4127.0804 Profit and Operational Impact
- Your certificate
About the instructor
Affiliate Instructor
Black Belt Chef desarrolla capacitación práctica y orientada al examen para profesionales de cocina - inocuidad alimentaria, fundamentos de cocina y la gestión del negocio. Nuestros cursos están escritos por chefs y alineados con el marco de competencias de CAIBOK. La certificación la evalúa y la emite CAIBOK de forma independiente.
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