Complement our Food Safety Course with Probe It’s Allergen Course. Learn how to protect your employees and customers from food allergies while maintaining your business’ reputation and integrity. Any customer you serve could have an allergy and your duty as a responsible and safe food handler is to protect your customers from any allergic reactions.
How to protect your
customers with allergies
your food items
Labelling containers accurately will prevent any misuse or mixing of allergens when preparing food.
Avoiding cross-contact of ingredients
Protect your customers from traces of allergens by keeping ingredients separate during storage and use.
Maintaining high standards of
cleanliness in your kitchen
Regular cleaning and sanitizing of dishes and food contact surfaces prevents any allergen particles from spreading.
Separating utensils & cooking equipment used for food allergens
Using different utensils and cooking equipment for allergens reduces the chances of cross-contact.
Promoting high standards of
hygiene for your employees
Encouraging employees to have proper food handler hygiene will reduce the chances of person-to-food cross-contact.
Educating your serving staff
about your menu
Knowing which foods on the menu contain allergens will help customers make the safe choice for their food orders.
WHO SHOULD TAKE THIS FOOD SAFETY TRAINING COURSE?
This course is recommended for chefs, food managers, servers, kitchen staff, and early childhood educators. We highly recommend taking the Allergen Course in conjunction with our Food Handlers Course to give you a broader scope of knowledge about food safety in the community. Understanding the basics of food safety will give you a strong foundation for this course.
Unlimited Free Exam Retakes
Free Practice Exam Questions
Instant Certificate and Wallet Card
Accepted Across Canada
Available 24/7 On Demand
High Quality Course
Stress Free Course
Mobile Friendly Course & Exam
Over 30 Day Access
Free Certificate Fraud Protection
Learn the essentials of food allergens to determine how to protect customers with allergies, and respond to incidents.
Understand the different
Food allergy (moderate)
Food intolerance (mild)
Biology of occurence
Know the most common
Peanut and tree nut allergies
Egg and dairy allergies
Itching, hives, rashes
Trouble swallowing or breathing; swollen tongue
Low blood pressure
Respond to an
Keeping the person calm
Giving epinephrine (EpiPen)
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