About this Program:

Created as an industry service by The Culinary Institute of America in participation with the National Peanut Board, this food allergy education program is an Internet-based educational program that encourages foodservice professionals to explore and adopt more carefully calibrated responses to the food allergy issue. Through informative text, video interviews and allergy free recipe ideas, this free program helps educate foodservice operators about strategies for meeting customers' needs without unnecessarily eliminating foods with potential allergens from their menus.

Inside this program you'll find:

The latest information on food allergies, including the top eight foods known to cause 90 percent of food allergies,
Accurate information about the incidence of food allergies in the U.S.
Information on food allergy reactions, including anaphylaxis
Information about the most common problem areas for consumers with food allergies (e.g. salad bars, buffets, untrained staff, cross-contact)
Video interviews with operators describing their successful food allergy policies and procedures that meet the needs of consumers with food allergies
Video product and cooking demonstrations featuring recipe alternatives to common menu preparations
Links to download other supporting materials on Food Allergies

Additional Food Allergy Resources (PDFs):

« Back: Recipes