US federalRequired by lawFALCPA 2004 (21 U.S.C. 343(qq))Awareness only

Food allergen awareness

A ready-made course you customise for your organisation, with a live session deck and two surveys. You only add the 5 details that are specific to your organisation.

See the live deckSee the full outline
Try the coursePreview the survey
Length
30 min
Lessons
6 lessons
Frequency
At hire + annually
Last reviewed
12 Oct 2026
Front of house
What would you do?

Server Aiyana: guest with sesame allergy orders a burger; the new bun supplier changed and the matrix isn't updated

Try it: this is one of 16 interactive activities in the course.

What's included

Three pieces that work together

Copy once, get everything. Learners prepare on their own, you answer questions live, and the surveys tell you what stuck.

Self-paced course

Short lessons with real workplace scenarios, not walls of text.

  • 6 lessons, about 30 minutes
  • 3 video slots (you add the videos)
  • Flashcards, sorting activity, process, scenario and quizzes
  • 10-question final check, 80% to pass

Live session deck

An AhaSlides presentation to run after the course, in person or online.

  • 9 slides
  • Quiz, poll, word cloud slides
  • A closing slide for your contacts

Two surveys

Find out what landed, and whether people use it on the job.

  • Post-course feedback, about 2 minutes
  • 30-day check-in
  • Anonymous by default
  • Results feed your next refresher

Learning objectives

At the end of this course, learners can

Each objective and the lesson that covers it.

IDObjectiveSourceWhere it's covered
TO 1.0Achieve ≥ 80% on the final assessment-Whole course
LO 82.1.1Explain what a food allergy is, how it differs from intolerance, and why a trace can be dangerousFDA; Food Code AnnexLesson 1: Why this matters
LO 82.2.1Name the 9 major food allergens and where they hide in menu itemsFALCPA; FASTER ActLesson 2: The 9 major allergens
LO 82.3.1Prevent allergen cross-contact in prep, cooking, service and deliveryFood Code 3-302 (2022), 3-602.12Lesson 3: Stop cross-contact
LO 82.4.1Take an allergen order accurately and communicate it from front to back of houseFood Code 2-103.11(M)Lesson 4: Front of house
LO 82.5.1Recognise anaphylaxis and follow the emergency procedure + your infobest practice; employer planLesson 5: When a reaction happens

Your part: what a template can't do for you

  • Awareness only: this template does not issue an official card or certificate.
  • Language: deliver it in a language and vocabulary your people understand.
  • Your workplace details: fill in the 5 highlighted fields so the course describes your own policies, contacts and locations.
  • Records: record completion in your own LMS or record system.

Course outline

6 lessons, about 30 minutes

Minutes per lesson are an estimate, shared out by page count.

ContentInteractiveVideoYou customise
1

Why this matters

2 pages

5 min
Before you beginNoteList
"It's only a little bit"Key factFlashcardsImageQuizVideo
2

The 9 major allergens

2 pages

5 min
Know themFlashcardsNoteYour info
Spot the hidden allergenSorting activityMatching quiz
3

Stop cross-contact

3 pages

7 min
Cooking doesn't remove allergensKey factAccordion
Allergen-safe prepStep-by-stepVideo
Safe vs unsafeSorting activityQuiz
4

Front of house

2 pages

5 min
Taking the orderProcessYour infoNote
What would you do?ScenarioQuiz
5

When a reaction happens

2 pages

4 min
Signs of anaphylaxisFlashcardsProcessVideo
Our procedureYour infoYour infoScenarioQuiz
6

Final assessment

Assessment

4 min
Final check10 questions80% to passCompletion page

Live deck and surveys

9 slides to run live, two surveys to close the loop

Pink slides are interactive. Both surveys are anonymous; pink questions are written for this course.

TitleTitle
QuizHow many major food allergens in the US?
QuizWhich was added in 2023?
PollHow often do guests mention allergies on your shift?
Word cloudWhich of our dishes hides an allergen?
QuizDoes frying at high heat destroy peanut protein?
Content · customiseOur ticket flag + matrix
QuizFirst step if a guest can't breathe after eating?
Q&AQ&A, then closing
Post-course feedback: 11 questions, about 2 min
  1. Overall rating 5 stars
  2. Relevant, realistic, right length, helpful activities agree/disagree grid
  3. What was most useful? multi-select
  4. Confidence before this course, and now 1-5 scale
  5. Is our allergen matrix up to date when suppliers or recipes change? multiple choice
  6. How confident are you telling a guest 'I can't guarantee that dish is safe for you'? 1-5 scale
  7. How easy is it to keep allergens separate at your station? grid
  8. Managers support me when I slow down service to handle an allergy order safely. 1-5 scale
  9. One thing we should change or add open text
  10. Would you recommend this course? NPS
30-day check-in
  1. Have you used what you learned since the course? multiple choice
  2. How confident are you today? Compare with day 1 1-5 scale
  3. Do you know where to find our allergen matrix and allergy emergency procedure? yes / no / not sure
  4. A moment where the training helped, or where you weren't sure open text
  5. Which topics should the next refresher focus on? ranking

Results show whether people use the training on the job, not just whether they finished it.

Make it yours

5 fields to fill in, and you're ready

Everything else is done. These are the details only your organisation knows; each one is highlighted inside the course.

  • E.g. MA/RI menu notice + poster{{STATE_ADDITIONAL_RULES}}
  • Allergen matrix location{{ALLERGEN_MATRIX_LOCATION}}
  • Allergy emergency procedure{{ALLERGY_EMERGENCY_PROCEDURE}}
  • Incident reporting{{INCIDENT_REPORTING}}
  • LMS or record system{{LMS_OR_RECORD_SYSTEM}}

FAQ

Common questions

Can I run food allergen awareness training online?

The course itself is self-paced and online, and the live deck lets you add a live session. Whether online delivery meets your local rules depends on the law that applies to you, so check FALCPA 2004 (21 U.S.C. 343(qq)) or ask your own counsel.

How often is this training needed?

At hire + annually (best practice); state-certified manager allergen certificates renew per state (e.g. IL every 3 years - verify).

Who needs this training?

Servers, hosts, cooks, bartenders, baristas, catering and delivery staff; variant: managers/persons in charge.

What records should I keep?

Record completion in your own LMS or record system, so you can show who finished the course and when. Check the retention period that applies to you in FALCPA 2004 (21 U.S.C. 343(qq)).

Can I edit the content?

Yes, everything. Change the wording, swap scenarios for ones from your workplace, add your logo, or remove parts that don't apply. Keep anything your own law requires you to cover.

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Last reviewed: 12 October 2026Based on: FALCPA 2004 (21 U.S.C. 343(qq)); FASTER Act 2021 (sesame = 9th major allergen, effective 1 Jan 2023); FDA Food Code 2022…Templates are a starting point, not legal advice.

Ready to run it?

Open the live deck to see how the session runs alongside the course and both surveys.

See the live deck