Betsy Craig and her husband, Rocky, started AllerTrain, an ANSI accredited food allergy and gluten-free training course offered by MenuTrinfo (which, according to their website is “dedicated to bettering the food-service industry by providing two major services: Certified Nutritionals and food allergy/ gluten-free identification and education”.) The course teaches foodservice professionals about the top foods causing food allergies, proper protocol for preparing food so to avoid cross-contact and to how better serve diners with special dietary needs. This will help restaurants avoid food allergy related incidents, and prepare them to handle such incidents, should they occur.
Where did the idea of AllerTrain originate and how long have you been in business?
AllerTrain was born out of my original business MenuTrinfo (mash-up of the words menu – nutrition – information). Once we set up our company nutritional software for industry in 2010 my husband realized he could tag allergens in menu items for the restaurants we provide nutritional service for. I knew that in order for it to help those with food allergies, and this new movement of gluten-free, that training needed to be in place to make a difference. Having food allergy friendly food was only step one in keeping diners safe and meeting special dietary needs.
I reached out to others in the food safety, restaurant, food nutrition, and training space to begin to build a training program I called AllerTrain. This was October 2010.
Can you explain AllerSTAR and MenuTrinfo?
AllerSTAR takes learning objectives taught in the AllerTrain educational programs and makes them singular training points taught through a monthly poster and toolkit program. This is to enhance the learning in AllerTrain and also to keep the topics of food allergies, gluten free and proper standard operating procedures on top of mind. This poster training program is for all employed at a restaurant or college who does the month AllerSTAR program. Teach, test and sign off on the learning object creates ownership with the industry and staff at any food location that takes part in AllerSTAR.
I’ve seen that you’re training many chefs in colleges who have Sodexo. What other groups are you training?
Sodexo was a clear, eager and super helpful early adopter partner for AllerTrain but we have many folks who have trained within AllerTrain courses. Folks at almost all Ivy League schools, key brands like Eat’n Park in PA, Glory Days Grill in the New England area, a part division of Panera Bread in TN, WV and VA, Cattlemen’s Steakhouse in CA, universities and colleges throughout the US (in the FARE college training program and out). College food service management companies like Parkhurst, Culinart, Aramark, and Chartwells. Many different private schools, a number of public K-12 districts, hundreds of schools in Texas, Training centers throughout the country, Amtrak, over 300 health officials in Virginia, over 75 food service professionals that work within the federal prison system, Food service managers at airports in a number of major cities, the head of F&B for the Olympics, and the list goes on and on…..
Can you tell us what is involved with training a chef at a restaurant and the staff?
A combination of training of the disease of food allergies, Celiac and intolerances, best practices for front and back of house, policy and procedure assistance and emergency protocol. Ongoing training is also a major key to keeping folks trained and confident.
Does your training cover cross contact?
Yes there is a great deal of focus on cross contact. It is key to successful food prep, cooking, delivery and satisfaction.
Do you suggest that restaurants and dining halls use separately colored utensils in the preparation of meals for food allergy and/or gluten free customers?
We fully and completely promote this concept and encourage the use of separate colors for food allergies and Gluten-free. We use the same color for both of these special dietary needs, as the method to keep people safe is the same. That is also why we teach both in AllerTrain. The teaching and tools are the same and desperately needed for success.
Do you provide ongoing training for a site and their employees? Or is it just a one time training?
Ongoing training is addressed through the AllerSTAR program. Also many locations and universities have their staff go through AllerTrain once a year despite the fact the certificate is good for 5 years. They want to keep the information top of mind yearly.
Thank you so much Betsy for creating this wonderful program to keep those with food allergy safe when dining out or in college!