Many have already undergone training to heighten their expertise around food allergens and best practices,relative to gluten-free and operationally safe best practices for food service. Much like when menu labeling requirements took effect at the state and county level, most governmental jurisdications these days are well aware that national legislation often follows the path that smaller areas' lawmakers have taken. So look around. What are the leaders doing? In the U.S., Michigan was one of the first states to pass allergy training legislation, with the passage of Senate Bill 0730 in September 2015. That requires that all food service establishments have at least one manager fully allergen-trained and certified by an American National Standards Institute-accredited program. Like Montgomery County, Michigan has set the direction that others will soon follow. They got started early and analyzed what types of education wasout there and, as a result, are fully prepared for the changes that will begin this summer around safer, allergen-aware operations. So where is your restaurant or restaurant system on this matter? If you haven't started to think about it, you should. Start with the thoseAmerican National Standards Institute (ANSI) guidelines if you need to get familiar with the types and quality of training out there.
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