Food and Beverage Training at Different Levels in an Organization
Discover essential food and beverage training practices for employees at all organizational levels to ensure safety, efficiency, and compliance.
Food Allergy and Gluten-Free Training Courses
Empowering food service teams to safely serve guests with food allergies and celiac disease.
Mérieux NutriSciences and MenuTrinfo® offer a suite of ANAB-accredited AllerTrain® courses designed to help food service professionals better understand and manage food allergies, gluten-free requests, and special dietary needs. Whether you're a front-line employee, manager, or university dining professional, there's a course tailored to your role and responsibilities.
Course Offerings
AllerTrain® (Manager-Level Training)
Designed for restaurant and food service managers, this in-depth course teaches how to prevent food allergy incidents, confidently handle gluten-free requests, and respond effectively in emergency situations.
- Duration: 90 minutes
- Exam: 30 questions (2 attempts allowed)
- Certificate Validity: 3 years
Languages: English and Spanish; (Arabic, French, Simplified Chinese coming soon) - Continuing Education:
- 3 CE hours (American Culinary Federation – ACF)
- 2 CEUs (National Environmental Health Association – NEHA)
Availability: Access for 1 year after purchase
- Availability: Access for 1 year after purchase
AllerTrain® Lite (Employee-Level Training)
A streamlined version of AllerTrain® designed for food service employees. Perfect for quick, effective training on handling food allergies and gluten-free requests in front-of-house operations.
- Duration: 45 minutes
- Exam: 12 questions (2 attempts allowed)
- Certificate Validity: 3 years
- Languages: English and Spanish; (Arabic, French, Simplified Chinese coming soon)
- Continuing Education: 1 CE hour (American Culinary Federation – ACF)
- Availability: Access for 1 year after purchase
AllerTrain® U (Campus Dining & University Training)
Targeted at professionals in college and university food service environments, this course prepares dietitians, chefs, and dining managers to support students with food allergies and celiac disease safely and effectively.
- Duration: 90 minutes
Exam: 30 questions (2 attempts allowed)
Certificate Validity: 3 years
Continuing Education: 3 CE hours (American Culinary Federation – ACF)
Availability: Access for 1 year after purchase
Other Allergen Courses
Mérieux NutriSciences offers comprehensive allergen training courses tailored for all industries, designed to help you effectively manage allergen risks and ensure compliance with food safety regulations. Our training covers key topics such as allergen identification, cross-contact prevention, labelling requirements, and best practices for handling allergens throughout your facility. Suitable for all levels of staff, our courses combine expert guidance with practical insights to support a culture of food safety.
Training Resources
Challenges Training Frontline Workers
How to better train food industry frontline workers from cultural influences to turnover, with strategies for success and efficiency.
Bridging Gaps in Front-Line Training
Explore overcoming challenges in front-line training, addressing cultural and experiential gaps.