Food Service Training
Gluten Free & Food Allergy Training for Food Service
Kim Koeller and her team at Gluten and Allergy Free Passport have been delivering training for chefs and kitchen staff at restaurants, hotels, universities and cruise ships for over 15 years. Kim Koeller is also a master trainer providing food allergy and gluten free educational sessions around the world.
Kim educates clients on food allergy and gluten free practices through:
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Allergen and gluten free training suite of classes
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Gluten free and food allergy tools for restaurants, schools and food service
Our gluten free and food allergy training classes provide you with the knowledge, understanding and confidence needed to offer gluten-free and allergy-friendly menu items to your customers and students in live classroom sessions and via webinars.
Schedule your food service training class today!
During on-site or real-time online webinar, Kim teaches food handling procedures to ensure safe delivery of meals to diners with special diets. The basic curriculum includes:
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Food Allergens, Intolerances and Celiac Disease
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How to Identify Allergic Reactions and Emergency Protocol
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Policy, Laws and Responsibilities
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Standard Operating Procedures and Menu Planning
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Preventing Cross Contamination, Food Handling and Preparation
Who Should Take This Training?
These educational sessions are designed for restaurant owners and COOs, executive chefs, food and safety managers, general managers, kitchen staff, front of the house staff and anyone else involved in commercial operations from single and multiple-site restaurants to hotels, cruise ships and yachts.
Sampling of Client Testimonials
“Thanks to you, Kim, over 50 of our diverse teams of food service managers were trained today. Excellent work which will yield positive results in the future!”
- Beth S.
“The training you conducted was fantastic. In fact, one of my people came up to me with ideas on how we could improve upon what we are currently doing. They were the most engaged that I have ever seen and asked excellent questions based upon your presentation and materials!”
- Greg M.
"The training was excellent and I could immediately see a difference in my staff from an understanding perspective and focus on keeping our students safe."
- Chris S.
“Because of the training, we will be setting up a gluten free station for the beginning of the semester and working on a complete area in the cafeteria that we can offer meals that avoid the big 8 - thank you!”
- Chef Em
“We had a semi private class which was very detailed and concise, clearly given and the class moved along at a perfect rate."
- Judi Z.
“I learned how to handle the EpiPen, what the Big 8 are, that a food allergy reaction can take several hours to occur, not to move a person having a reaction, and more! The points on avoiding cross-contact were very helpful.”
- Kimberly H.
“This was a worthwhile investment. I recommend taking the class - really enjoyed it.”
- Chef John C.
“I learned the difference between cross contact and cross contamination. The impact of the importance of cleaning tables between guests and that any debris left over could cause an event re-emphasized the impact that we can have on guests and the way we can make them feel more “normal’ and welcome. I recommend these sessions.”
- John I.
“I will be recommending this training to others.”
- Chef John G.
“There is a lot of information in this class. I thought I was going to watch a video so I was surprised it was a real person teaching the class and how valuable the information was. I almost wished we had longer.”
- Chef Shannon S.
“I would recommend this class to others. So much great information and helpful. I learned 1 in 13 students have food allergies.”
- Elizabeth K.
“It was very thorough and informative! I was very pleased that you gave me an opportunity to ask questions and get clarification on questions.”
- Lisa D.
