This webinar was presented live on December 10, 2020.
Food allergies affect individuals in every food service setting, making quality food allergen training crucial not only for safety but also for providing a positive customer experience. This webinar focuses on the importance of training back of house (BOH) teams in food allergy safety and how this translates to improved front of house (FOH) customer experiences and outcomes. It covers an overview of guidelines and opportunities for labeling, service and more that are applicable to food service operations of any size or style. Practical training and allergy safety applications for alternative foodservice operations and various settings are also included. You will gain valuable insights on how to ensure food safety and improve customer experiences while meeting the needs of customers with food allergies.
CPE Level: 2
- 7.1.3 Investigates and analyzes work environment to identify safety issues and risks to self, staff, customers, public and organization.
- 7.2.10 Collaborates with organizations and vendors to develop and implement safety specifications and procedures for the optimization of food and water safety and to provide adequate food storage and supply.
- 9.4.2 Selects and uses appropriate content and teaching methods to meet individual and group needs.
- Identify key components and training opportunities for quality food allergy training for foodservice.
- Develop & implement a training and implementation plan for a food service facility.
- Deliver effective and quality food allergen safety programs in your operation.
Molly Winkeler MS, RD, LD
Molly Winkeler is the Registered Dietitian for Purdue Dining & Culinary. Her primary responsibility at Purdue is helping students with food allergies find foods that are safe. She is also responsible for training all levels of employees about proper food safety related to allergies and strives to educate through interactive and engaging learning activities. She has played an integral role in writing and implementing the policy for dietary accommodation requests in conjunction with the Disability Resource Center. Molly assisted in the creation of an online ordering system for students with allergies to use in the dining courts. She is currently working to develop a program to standardize the line item cards which display food allergy information for each menu item.
Kristi Grim is the Director of National Programs for FARE, where she has overseen the development and launch of a variety of training and education programs. Her FARE work includes the creation of FARECheck, a program providing review, oversight, and implementation of food service best practices, training and auditing. She is a trusted speaker on food allergies, most recently presenting on best practices for the National Association of College and University Food Service.