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Food Allergen Awareness Training FAQ
- What Types of Establishments Need Allergen Awareness Training?
- Who Needs to Have Allergen Awareness Training?
- What Type of Training is Approved?
- When Must CFPMs Take Allergen Awareness Training?
- Are There Other Acceptable Training Programs?
Restaurants assigned as Category I (High Risk) by their local health department. A restaurant is defined as a business that is primarily engaged in the sale of ready-to-eat food for immediate consumption. Primarily engaged means having sales of ready-to-eat food for immediate consumption comprising at least 51% of the total sales, excluding the sale of liquor. This does not include grocery stores, convenience stores, daycares, schools, assisted living or long-term care facilities, or restaurants assigned as Category II or III. This also does not apply to multi-state businesses or a franchisee that follows an approved training program that follows Section 3.06(d) of the Food Handling Regulation Enforcement Act (410 ILCS 625).
All certified food protection managers working in a restaurant must complete additional allergen awareness training using an approved allergen awareness program. The certificate of course completion must be kept at the establishment and made available to the health inspector upon request. Food handlers (employees without CFPM certification) are not required to have allergen awareness training.
An allergen awareness training program that is accredited by the American National Standards Institute (ANSI). A listing of accredited programs is available here: All Directory Listing (ansi.org).
CFPMs must take allergen awareness training within 30 days after employment and every 3 years thereafter.
Yes. If a business has an internal training program follows Section 3.07(c) and was approved in another State prior January 1, 2018, then the business’ training program meets the requirements. This training is not transferrable between employers. Additionally, training programs of any multi-state business with a plan that follows the guidelines of Section 3.07(c) of the Food Handling Enforcement Act (410 ILCS 625). This training is not transferrable between employers.
