Instituting a Food Safety Allergen & Food Intolerance Awareness Training and Written Plan

Event Information
Product Format
Prerecorded Event
Larry D. Bowe, BS, CFPMT, CFPMP
Conference Date
Tue, Oct 27, 2015
90 minutes
Product Description

Understanding FDA Use of 2009 Food Code to Ensure Regulatory Compliance in Food Service

The Centers for Medicare & Medicaid Services (CMS) often looks to other regulatory bodies for the regulations that govern safe food handling, in this case FDA use of 2009 Food Code to Ensure Regulatory Compliance.

The percentage of Americans with food allergies has grown every year, and this means that more and more customers require a meal prepared with special consideration. Some 15 million people in the U.S. have food allergies; an estimated 9 million or 4% of adults, and nearly 6 million or 8% of children have some form of allergy or food intolerance. Allergens can be potentially life threatening, so individuals with food allergies also serve as an added liability and the best way to minimize the risks for your operation is to develop a written plan of action.

This session by our expert speaker, Larry Bowe, will focus on allergen and food intolerance awareness within a healthcare food service setting as well as Dec 1, 2016 labeling requirements for restaurants. You will get tools and online references necessary to prevent negative outcomes, and improve overall customer service. This webinar will also offer resources to bring your allergen and food intolerance awareness plan together, depending on the type of operation.

Session Objectives:

  • Improved awareness and need for education of food service workers in food allergen and food tolerance awareness to deal with a more educated consumer.
  • Understanding the importance of food service standards in healthcare.
  • Awareness of 2009 Food Code to ensure regulatory compliance.
  • Understanding use of tools that identify, as well as minimize risk of food allergens and  intolerance.
  • Understanding how administrators and food service managers may implement awareness training to hold staff accountable through to improve customer satisfaction, safety and wellbeing.
  • Improvement of overall policies, procedures, knowledge, performance as well as resident and customer satisfaction within your food service operation.

Session Highlights:

  • Review 2009 Food Code, 42 CFR Part 483, sections that relate to food service and December 1, 2016 Food Labeling guidelines.
  • Use of CMS-804, 42 CFR 483 to improve positive outcome, quality of life for residence.
  • Know the difference between allergy and intolerance.
  • Identifying allergens in food processing.
  • Spotting hidden allergens in food products and the preparation process.
  • New tools, products available in handling and processing allergen-free meals.
  • Administrative tools and forms that generate reports and updates of quality indicators projects for your food service operations.

Also includes:

  • Slide Presentation of Allergen & Food Intolerance Awareness Training
  • Online source “Guidance for Healthcare Facilities, Restaurants, other food service operations”
  • Online source of “Actual Forms” (actual inspector notes/inspection)
  • Tools that may be Used in Food Service Audit/Survey Process to document, correct, improve overall quality of life for residence:
    • Allergen Audits Tool-Process (Forms)
    • Tips, Tools on developing recipes
    • Avoiding Cross Contact
    • In-service Training for Diet Aides, Servers (Form)
    • In-service Training for Cooks (Form)
    • Training Tools for administrative, managers team (Form)

Who should attend?

  • Administrators, restaurant owners and operators
  • Dietary managers, food service managers and restaurant managers
  • Food facility staff and managers
  • Small nursing facilities
  • Assisted living directors
  • Hospital food service staff

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

Larry D. Bowe - Food Safety Regulations Expert

Larry D. Bowe, BS, CFPMT, CFPMP, is a principle consultant, food safety certified instructor, HACCP documentation specialist and, HR strategist. He believes in promoting global food safety as a catalyst for organizational growth, and in responsible food safety and sanitation practices as the framework that creates a culture of food safety.

Global food safety cultures infuse organizational process focused on managing the ever-changing dynamics...   More Info
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