Restuarant Managers Course – General

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This course is appropriate for a manager of any food eating establishment who is interested in learning about practices to keep patrons with food allergies safe while dining. The training review concepts including reading labels for allergens, preventing cross contact, communicating to your staff about allergies, and how to prepare for allergic and anaphylactic reactions. The education materials are in compliance with the most up-to-date FDA Food Code.