What food allergen training should staff receive?

Food allergies affect millions and can be fatal; staff training is essential. Major food allergens (FDA Food Allergen Labeling — 9 major as of FASTER Act 2021 added sesame): milk, eggs, fish, shellfish (crustacean), tree nuts, peanuts, wheat, soy, sesame. These account for ~90% of food allergic reactions. Training topics: (1) ALLERGEN RECOGNITION — what foods contain allergens; reading ingredient labels; hidden allergens (milk in some 'non-dairy' products, peanuts in Asian sauces, wheat in soy sauce); (2) GUEST COMMUNICATION — listen carefully when guest mentions allergy; do not say 'a little is okay' — even traces can cause reactions; identify menu items containing or possibly containing allergens; offer modifications when possible; refer to chef/manager for complex situations; (3) CROSS-CONTACT PREVENTION — different from cross-contamination (about pathogens); allergens can transfer through shared equipment, utensils, oils, surfaces, hands; for allergen meals: clean hands, change gloves, use separate equipment and surfaces, avoid cooking oils used for other foods (peanut oil contains protein), check for cross-contact at all preparation stages, communicate to all line cooks; (4) ALLERGIC REACTION RECOGNITION — symptoms range from mild (hives, itching, swelling, GI distress) to severe anaphylaxis (difficulty breathing, throat swelling, drop in blood pressure, loss of consciousness); anaphylaxis is life-threatening; (5) EMERGENCY RESPONSE — call 911 immediately for severe reactions; help guest use auto-injector (EpiPen) if they have one; do not wait to see if it 'gets better' for severe symptoms; keep records of incident; (6) DOCUMENTATION — training records, allergen guides, menu allergen information. Some states (Massachusetts, Virginia, Illinois, Michigan, Rhode Island) require allergen training; many jurisdictions are adding requirements.