SCCC 114: Food Allergies

Current Status

Not Enrolled

Price

Closed

Get Started

This course is currently closed

Course Description:
This course will help you to understand the risks of cross contacts when preparing and serving foods to those with food allergies.
 
Learning Objectives:
.  To recognize the top 8 common food allergens and sources of gluten
.  To identify common areas of cross contact
.  To describe proper methods of serving clients with food allergies