Food allergies are driving consumer choice and loyalty. According to Food Allergy Canada, 80 percent of food-allergic consumers and 44 percent of people without food allergies say that allergen management policies influence their decisions when choosing a restaurant.

To help foodservice businesses train staff on how to safely serve customers with food allergies, Food Allergy Canada has launched “Serving the Food Allergic Guest,” a three-part micro-training video series.

Part of Food Allergy Canada’s free Food Allergy Toolkit, the video series covers:

1. How to properly take the order of and communicate with food allergic customers
2. Safely preparing meals for food allergic customers
3. Ensuring the right food is given to the right person when delivering food to customers with allergies.

Other resources included in Food Allergy Canada’s toolkit include a resource guide, posters promoting food safety, menu and recipe templates, and fact sheets.

The toolkit, including the new three-part video series, can be accessed at www.thinkfoodallergy.ca.