AB 1532 also added “Organized Camps” to the definition of “Food Facility” for the basis of requiring training for individuals who handle food at camps. This is due to Natalie Giorgi passing away at age 13 due to a severe allergic reaction to undeclared peanut in a treat while at a summer camp in Sacramento.<\/p>\n
Food service operations can greatly reduce the risk for allergic reactions among patrons by providing food allergy training for all food-handling personnel, list ingredients for patrons on all menu items, and by dedicating equipment and areas specifically for preparing allergen-free food.<\/p>\n
![\"food](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/01\/chef_cook_food_handler_manager_cfm_food_safety_illness_001_iStock-472156875.jpg\")
\t\tCalifornia Food Allergy Law (Cal Code)<\/h3>\nSection 113947 of the California Health and Safety Code<\/a>:<\/h6>\n(a)\u00a0The person in charge and all food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.<\/em><\/p>\n(b)\u00a0The person in charge shall comply with both of the following:<\/em><\/p>\n(1)\u00a0Have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.<\/em><\/p>\n(2)\u00a0Educate the employees at the food facility regarding the information described in paragraph (1), which the person in charge may elect to accomplish by, among other methods, using a poster or job aid to which the employee can refer.<\/em><\/p>\n(c)\u00a0 For purposes of this section, \u201cperson in charge\u201d means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility.<\/em><\/p>\n<\/div>\n\n\t\t\t![\"food_allergy](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/01\/food_service_server_safety_illness_001a_shutterstock_1176789643.jpg\")
\t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<\/div>\nFood Allergy Statistics<\/h3>\n
According to Food Allergy Research and Education (FARE)<\/a>, about 32 million people in the U.S. have food allergies (and 5.6 million of those are children under age 18).<\/p>\n<\/div>\n\r\n![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\")
Food Allergy Training - 10% OFF SALE<\/div>\r\nMore\/Enroll<\/a><\/div>\r\n<\/div>\r\n\r\n\r\n- Learn the best practices for serving a food allergic customer including: the role of management, how to properly prepare an allergen safe meal for a food allergic customer, the front of the house and back of the house responsibilities. <\/li>\r\n
- Lesson 1: Overview of Food Allergens<\/li>\r\n
- Lesson 2: Allergy vs. Food Intolerance<\/li>\r\n
- Lesson 3: The Top 8 Allergens<\/li>\r\n
- Lesson 4: Importance of Allergen Control Plans in Commercial Food Service<\/li>\r\n
- Lesson 5: Recognizing Symptoms of an Allergic Reaction<\/li>\r\n
- Lesson 6: Facility Management: Handling Food Safely for Allergen Guests<\/li>\r\n
- Lesson 7: Communicating in a Restaurant: Management, FOH, BOH, and Service Staff<\/li>\r\n
- Lesson 8: Allergic Scenario: Customer Interaction<\/li>\r\n
- Reg Price: $15.00<\/li>\r\n
- Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<\/div>\n
Likewise, the Centers for Disease Control & Prevention (CDC) reports that the prevalence of food allergy in children increased by 50 percent between 1997 and 2011. And between 1997 and 2008, the prevalence of peanut or tree nut allergy appears to have more than tripled in U.S. children.<\/p>\n
<\/div>\n\n\t\t\t![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/Food_Allergies_US_Infographic-scaled.jpg\")
\t\t\n\t\t\tCredit: Food Allergy Research and Education<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<\/div>\nWhat is a Food Allergy?<\/h3>\n\n- A food allergy is a medical condition in which exposure to a food triggers a harmful immune response. The immune response, called an allergic reaction, occurs because the immune system attacks proteins in the food that are normally harmless. The proteins that trigger the reaction are called allergens.<\/li>\n
- The symptoms of an allergic reaction to food can range from mild (itchy mouth, a few hives) to severe (throat tightening, difficulty breathing).<\/li>\n
- Anaphylaxis is a serious allergic reaction that is sudden in onset and can cause death.<\/li>\n<\/ul>\n<\/div>\n
\n\t\t\t![\"food_allergy_allergens_child_fare_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_allergy_allergens_child_fare_safety_005_shutterstock_489958486.jpg\")
\t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<\/div>\nWhat are the Major Food Allergens?<\/h3>\n
While more than 160 foods can cause allergic reactions in people with food allergies, the law identifies the eight most common allergenic foods. These foods account for 90 percent of food allergic reactions, and are the food sources from which many other ingredients are derived.<\/p>\n
The eight foods identified by the law as food allergens<\/strong> are:<\/p>\n\n- Milk<\/li>\n
- Eggs<\/li>\n
- Fish\u00a0(e.g., bass, flounder, cod)<\/li>\n
- Crustacean shellfish\u00a0(e.g., crab, lobster, shrimp)<\/li>\n
- Tree nuts\u00a0(e.g., almonds, walnuts, pecans)<\/li>\n
- Peanuts<\/li>\n
- Wheat<\/li>\n
- Soybeans<\/li>\n<\/ol>\n
These eight foods, and any ingredient that contains protein derived from one or more of them, are designated as \u201cmajor food allergens\u201d by the Food Allergen Labeling and Consumer Protection Act (FALCPA)<\/a>.<\/p>\n
(a)\u00a0The person in charge and all food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.<\/em><\/p>\n (b)\u00a0The person in charge shall comply with both of the following:<\/em><\/p>\n (1)\u00a0Have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.<\/em><\/p>\n (2)\u00a0Educate the employees at the food facility regarding the information described in paragraph (1), which the person in charge may elect to accomplish by, among other methods, using a poster or job aid to which the employee can refer.<\/em><\/p>\n (c)\u00a0 For purposes of this section, \u201cperson in charge\u201d means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility.<\/em><\/p>\n According to Food Allergy Research and Education (FARE)<\/a>, about 32 million people in the U.S. have food allergies (and 5.6 million of those are children under age 18).<\/p>\n Likewise, the Centers for Disease Control & Prevention (CDC) reports that the prevalence of food allergy in children increased by 50 percent between 1997 and 2011. And between 1997 and 2008, the prevalence of peanut or tree nut allergy appears to have more than tripled in U.S. children.<\/p>\n While more than 160 foods can cause allergic reactions in people with food allergies, the law identifies the eight most common allergenic foods. These foods account for 90 percent of food allergic reactions, and are the food sources from which many other ingredients are derived.<\/p>\n The eight foods identified by the law as food allergens<\/strong> are:<\/p>\n These eight foods, and any ingredient that contains protein derived from one or more of them, are designated as \u201cmajor food allergens\u201d by the Food Allergen Labeling and Consumer Protection Act (FALCPA)<\/a>.<\/p>\n\t\tFood Allergy Statistics<\/h3>\n
Food Allergy Training - 10% OFF SALE<\/div>\r\n\r\n
\t\tWhat is a Food Allergy?<\/h3>\n
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\t\tWhat are the Major Food Allergens?<\/h3>\n
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![\"food_allergy_allergens_child_fare_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_allergy_allergens_child_fare_safety_008_shutterstock_1076590991.jpg\")
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