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MenuTrinfo, a provider of nutritional analysis and allergen identification for foodservice operators, has announced the addition of AllerChef to its suite of menu analysis and training certification programs.
AllerChef trains executive chefs and foodservice directors on preparing allergen- and gluten-free foods in commercial kitchens with a focus on the growing segment of diners with special dietary needs. The training includes insights into foodservice best practices, the best menu substitutions and menu planning to ensure customers' well-being.
"AllerChef is the latest addition to our lineup of training classes designed to help foodservice operators protect the health and lives of their customers," said MenuTrinfo Founder Betsy Craig. "As the special-needs diner segment grows, it is the responsibility of foodservice providers everywhere to make sure their menus are served with confidence and that the dishes they prepare are free from cross contact - from the kitchen to the table. We are excited to offer chefs and foodservice directors the next level in hospitality training."
AllerChef joins MenuTrinfo's AllerTrain training and certification program, a full suite of training opportunities and webinars designed to teach foodservice employees and chefs safe handling and delivery procedures of meals to diners with food allergies, intolerances, or sensitivities, including gluten intolerance and celiac disease.
An AllerChef class will be offered at the Western Foodservice & Hospitality Expo, Aug. 18-20, in Los Angeles, and at the Florida Restaurant & Lodging Show, Sept. 22-24, in Orlando, Fla. The AllerChef classes will be offered at no charge to show attendees and later classes can be booked during the show.
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