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Lesson details
Food allergies are common, and even a tiny trace of an allergen can trigger a serious reaction. Because allergens are invisible, preventing exposure depends on awareness, communication, and safe handling practices.
In this online lesson, you'll learn about the 14 major food allergens, how cross-contamination occurs, and how tools like allergen matrices help reduce risk for guests.
What you'll learn in this lesson, Allergens and cross contamination risks
- The 14 major food allergens commonly regulated in food service
- Why allergen risks are often invisible
- How cross-contamination occurs in hospitality environments
- Everyday actions that can unintentionally transfer allergens
- How to use allergen information tools such as allergen matrices to provide accurate information
- The importance of clear communication when guests ask about allergens
Instructor
