Brought to you by the Center for Professional Development with a special thank you to the content writers and presenters, Jamie Kabourek, MS, RD and Douglas R. Wordell, RD.
In this module, we will review how the manufacturing industry can successfully address food allergens in their facilities, as well as provide insight for foodservice facilities and restaurants. The guidelines, recommendations and information contained here is a collection of the science and recommendations for the diagnosis and management of food allergies available to date. The goal is to prepare the dietetics practitioner to deliver sound nutrition intervention and guidance for clients and patients with food allergies, avoid the hype and bias surrounding food allergies, and be part of an effective interdisciplinary care team.
CPEU Hours: 2 Level: 2
Suggested Learning Need Codes: 5110, 8018, 8050, 8110
- Discuss ways in which the food industry safe-guards from food allergen contamination.
- Identify potential sources of cross-contact.
- Review laws and regulations for managing food allergies in school foodservice.
- Identify key components of food allergy management system and best practices.
This e-learning self-study includes web links and resources for additional Online Learning opportunities.
The course includes pdf files of the speaker presentations and handouts as well as a downloadable CPE certificate.
The Certificate of Training program consists of four separate modules that build on each other. To receive the certificate associated with this training, all four modules and related tests must first be completed and a subsequent final post test exam in Module 4 must be passed with a minimum of an 80% in order to receive the Certificate of Training. The Certificate of Training can then be downloaded and printed from the site.
Immediately following purchase, you will receive an access email for the module. This email contains a link which will remain active for 30 days once the link has been activated by the user.
This product is approved for individual use only. Only the registered participant is eligible for continuing professional education units.