(Chicago) The National Restaurant Association today announced the launch of ServSafe Allergens Online Course, a new online training course from the creators of the highly regarded ServSafe food safety program designed to help restaurants address food allergens. The education tool was developed in partnership with Food Allergy Research & Education (FARE), the nation’s leading food allergy nonprofit organization.
"The National Restaurant Association has been working diligently over the years to responsibly address the issue of food safety in restaurants, including food allergens," said William Weichelt, Director of ServSafe for the National Restaurant Association. "We are excited to partner with FARE on ServSafe Allergens to educate our restaurants and their employees, helping our members accommodate their guests' food allergies or other dietary requirements."
Weichelt added, "As always, we strongly encourage guests to talk to restaurant staff about their food allergies, and discuss concerns and alternatives to make their dining experience safe and enjoyable."
“Food allergies are a potentially life-threatening disease affecting up to 15 million Americans,” said John L. Lehr, CEO of FARE. “We are proud to partner with the National Restaurant Association to launch this critical training program that will help restaurant personnel better understand the needs and safety precautions required when serving guests with food allergies. Ultimately, this program will help ensure a safer, more enjoyable dining experience for individuals and families who are managing food allergies.”
The ServSafe Allergens course is designed to help both front-of-the-house staff and back-of-the-house operations better understand how to accommodate the growing number of guests with food allergies.
The course is part of the Association’s ServSafe Program of comprehensive education materials created to develop a strong, skilled industry workforce. Through the ServSafe Food Safety program, the National Restaurant Association is the leading source of food safety training and certification for restaurant and foodservice industry professionals for nearly 40 years. To date, more than 5 million ServSafe certifications have been issued.
Visit FoodAllergens.com to learn more about the program, and watch a video overview. For resources on dining out with food allergies, visit FARE’s website at www.foodallergy.org.
Food Allergy Research & Education (FARE) works on behalf of the 15 million Americans with food allergies, including all those at risk for life-threatening anaphylaxis. This potentially deadly disease affects 1 in every 13 children in the U.S. – or roughly two in every classroom. Formed in 2012 as a result of a merger between the Food Allergy & Anaphylaxis Network and the Food Allergy Initiative, FARE’s mission is to ensure the safety and inclusion of individuals with food allergies while relentlessly seeking a cure. We do this by providing evidence-based education and resources, undertaking advocacy at all levels of government, increasing awareness of food allergy as a serious public health issue and investing in world-class research that advances treatment and understanding of food allergies. For more information, please visit www.foodallergy.org and find us on Twitter @FoodAllergy, Facebook, YouTube and Pinterest.
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than 1 million restaurant and foodservice outlets and a workforce of 14.4 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show May 20-23, 2017, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart); as well as the Kids LiveWell program promoting healthful kids' menu options. For more information, visit Restaurant.org and find us on Facebook, Twitter, and Instagram.