What type of training should employees receive regarding food allergens?

Employees should receive training on identifying allergens and the appropriate emergency response because this knowledge is crucial for ensuring food safety and protecting customers with food allergies. Understanding how to recognize common allergens, such as peanuts, shellfish, dairy, and gluten, allows employees to make informed decisions when preparing and serving food. This training also includes knowing how to respond in the event of an allergic reaction, which can be life-threatening.

By being equipped with this knowledge, employees can help prevent cross-contamination in the kitchen and effectively communicate with customers about the ingredients in dishes, thereby minimizing the risk of exposure to allergens. This focus on allergen education is essential for maintaining a safe dining environment and complying with food safety regulations.

Other training topics, such as basic cooking techniques, customer service skills, and advanced food presentation skills, do not directly address the critical need for allergen awareness and safety, which highlights why allergen education is the priority in food service training.