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. After all, we've all seen the devastation that can occur to a brand whenimproper or non-existent training leaves staff unprepared to meet the very real demands of customers with allergies in their restaurants. Why chance it?
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