About this course
Comprende los alérgenos y las sensibilidades alimentarias: cómo ocurren las reacciones, los alérgenos principales, cómo reconocer una reacción y cómo mantener seguros a tus clientes.
Course content
Sección 0 2 lessons
4127.0100 Food Reactions 4 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
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 4 lessons
- 4127.0801 Designing Allergen-Aware Menus
- 4127.0802 Ingredient Substitutions
- 4127.0803 Dedicated Allergen-Friendly Dishes
- 4127.0804 Profit and Operational Impact
About the instructor
Julio Alberto Daza Celis is a culinary consultant, university professor, and professional gastronomer with extensive expertise in operational standardization and global food safety regulations. Holding degrees in Gastronomy Management and Human Resources, alongside international certifications as a chef and sommelier, he specializes in applying ISO 9001 quality management standards to the hospitality industry. His comprehensive background spans from developing commercial food logistics and safety protocols to engineering custom digital infrastructures and SaaS platforms for operational management. As a member of the CAIBOK Board of Directors, Julio combines his deep technical rigor with advanced technological solutions to uphold the highest standards in global culinary certification, ensuring excellence in the training and validation of future hospitality professionals.
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