Now, more than ever, it is essential for companies to demonstrate they are doing everything they can, covering all bases to create the highest standards in safety. Properly deployed food allergy training can help to elevate overall safety standards due to additional levels of precaution.
- Leverage food allergy training standards to maximize COVID-19 safety efforts.
- Even in a COVID-19 world food allergy safety is still a high priority.
- Help to close safety knowledge gaps for staff still working and when they return.
- Take advantage of the downtime and be proactive. Get the team prepared for recovery efforts.
- Reassure your customers you are doing everything you can to create the safest possible environment for all guests.
- Reassure your employees that you are equipping them with every possible tool to ensure that food allergy missteps do not complicate an already complicated situation.
Safety and trust are and will always be the key to attracting customers and maintaining consumer confidence. However, we know that right now with the pressures of COVID-19 survival is the key priority for hospitality and food & beverage businesses.
We want to do our part to help businesses fight to live another day. So, we are taking the unprecedented step to help companies take proactive measures to close safety gaps by offering immediate access to our training now for all team members while deferring payment for 3 months (see terms & conditions below).
Our online, on demand courses will allow companies to deliver training to every employee whether they are at work or at home.
This means all staff will be prepared now and when the restrictions ease. Companies will be in a position to deploy food allergy awareness and best practices that will go along way in helping to strengthen safety and consumer trust.
Article: How To Use Your Food Allergy Training Practices To Reinforce COVID-19 Safety
Cross-contact prevention and strengthening consumer trust is the core of great food allergy training. In a post-COVID-19 world, wary consumers will naturally lean towards businesses that can demonstrate they are doing 'all that they can' to implement every safety measure possible. Having food allergy training that has cross-over awareness with COVID-19 safety will help to foster confidence and business.
Step 1: Choose the payment option below (monthly or annual).
Step 2: Complete the registration.
Step 3: We will send you instructions about how to implement training right away (more details are provided after purchase).
Step 4: You will not be billed for 3 months after your date of purchase.
Step 5: Train your team.
Terms & Conditions
- This is a 3-month payment deferral, not free trial (any areas displaying 'free trial' is a system default we cannot change).
- One Purchase applies to one location only. If you would like to apply this deferral to multiple locations or you are an enterprise company please email us at firstname.lastname@example.org or schedule a call (see the 'Book a call with Paula' section below).
- Annual payments will automatically be charged on the third month. The exact date will be provided on checkout.
- Monthly payments will automatically be charged on the third month. The exact date will be provided on checkout. An invoice for the deferred period will be billed separately.
What It All Means
What is FAI? Who and what is Dine Aware? Why should you care?
We introduce staff to the importance of food allergy awareness and our expectations.
The Golden Rules of Never
These are 5 quick easily remembered rules that can be applied to all dietary restriction situations.
Never: Assume, Be Dismissive, Guess, Take Shortcuts, Hide Mistakes
Dine Aware Superstar
The 10 steps to becoming a superstar for managing and communicating about dietary restrictions:
Take FAI Seriously, Confident Experiences, Speak the 'Language', Know Your Company & Legal Policies, Understand Ingredients, Avoiding Cross-Contact, Separate, 24/7, Golden Rules of Never
The 10 Big Questions
The 10 most common questions and answers by food and beverage professionals.
Questions like, what is a food allergy, intolerance and sensitivity and what are the differences? We also explain what a hidden allergen is and how cross-contact occurs.
14 Common FAI
Awareness about the top 14 FAI (food allergies and intolerances):
Celery, Cereals (Gluten), Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree Nuts, Peanuts, Sesame Seeds, Soya, Sulphites
*This unit includes a quick reference download for each of the 14.
Knowledge about best practices for cross-contact safety:
Standards, Separate, Surfaces, Food Handling, Plating, Garnishes, Storing Food, Packing Food, Cleaning & Sanitizing.
Awareness helps staff communicate with guests and each other that will help minimize mistakes, reduce service slowdowns, establish consumer trust and improve the guest experience. In our Communication unit employees learn how to deliver better experiences, safer service and informed ordering decisions:
Communication Breakdown, Chain of Communication, Allergen Cards & Questions, Ingredient Lists & Labels, Preparing Staff, FAI Menus, Managing Mistakes & Reactions.
*Information in some of the units will vary slightly according to job role.
Mistakes, misunderstandings, service slow downs are all minimized.
Automate training to lessen the impact of staff turnover.
Full team training focus helps to support a culture of checks and balances.
One standard food allergy message for all staff, locations, brands and concepts.
Ordering decisions are more informed and aware.
Training has been developed to reinforce memory.
I have enjoyed the whole course. I also appreciated the whole framework. Great way of making staff understand the importance of this matter. I Highly recomme...Read More
I have enjoyed the whole course. I also appreciated the whole framework. Great way of making staff understand the importance of this matter. I Highly recommend to any manager.Read Less
The information provided is very good and will help the hospitality industry to a great extent to help our FAI customers have an safe and enjoyable meal.
The information provided is very good and will help the hospitality industry to a great extent to help our FAI customers have an safe and enjoyable meal.Read Less
was very easy to do in your free time .
was very easy to do in your free time .Read Less
Is there a completion certificate and how is it shared?
Yes. Once an employee successfully completes their course the system automatically produces a digital certificate that can be downloaded, printed, emailed and shared. Staff can easily provide Managers or HR with a copy of their certificate. Certificates are valid for 365 days.
How long does it take to complete a course?
The average time to complete a course is 45 minutes from start to finish, depending on the speed of the learner. It also varies slightly depending on the course. For example, Dishwasher generally takes about 35 minutes to complete.
Do the courses have to be completed at one time?
No. Users do not need to complete courses at one time. They can exit the course as many times as needed and the system will remember where they left off. They have 30 days to complete the course.
What about staff that speak other languages or do not have advanced levels of education?
We will be adding Spanish and French subtitled versions of all of our courses beginning the week of March 23, 2020. Our courses have been developed for learners at all levels. They have been designed to be easy to understand, easy to remember and easy to implement. In addition, we have incorporated terms and concepts familiar to the food and beverage industry. We speak foodservice so your team can speak food allergy.
What do you mean by a 'location'?
Any company that provides food and beverage to the public can adopt our training. Location can mean a specific address, venue, concept, ship, etc. If you are not sure please get in touch email@example.com or visit the 'Book a Call with Paula' section above and schedule a 15-minute call.
What do you mean by automating training?
Our courses are one link sign up. We provide you with all 6-course links. All you need to do is share the relevant course link with your employees. This makes the training process with current employees and new hires easy, effortless and automated. Course links can be shared as a part of your company's onboarding process. Staff can even complete their training before the first day of work. Manager's time is spent reinforcing important concepts instead of constantly retraining new staff.
What do you mean by a food allergy 'language'?
People can only communicate what they understand. Think about it like this: Imagine you are in a foreign country and you are lost, it’s getting dark and you ask for directions from someone who doesn’t speak your language. You can’t understand each other and the other person seems to be less than thrilled about giving directions. How confident would you be about the information you were given? Would you trust the information? How anxious would you be? (big time!) It is the same with food allergy communication, it can be like speaking another language. Not being able to 'speak' the same language when making ordering decisions triggers the same level of anxiety but there is a possibility of a very serious reaction or death at stake.
How does your training apply to other types of dietary restrictions (i.e. vegan)?
With 170 identified food allergens globally it is not always possible to accommodate but everyone can communicate. Helping teams be prepared and aware to make informed decisions as a company or with guests is at the heart of our approach. Many of the principles taught in our courses, like The Golden Rules of Never, can be applied to dietary restrictions not included in our 14 Common FAI unit.
What support is available?
We care for you the way you care for your guests. We will always strive to go above and beyond to help you and your employees. That's a promise! And we never make promises we can't keep. And that's a promise.