Gluten & Allergy Training for Restaurants, Schools & Food Service

AllerTrain Class

Kim Koeller and her team at Gluten and Allergy Free Passport have been delivering training to restaurant, food service and education clients across the globe for over 10 years. We have partnered with MenuTrinfo and the Food Allergy Research & Education (FARE) team as master trainers to provide food allergy and gluten free classes to food service, restaurants, schools, universities and colleges for continuing education credits.

MenuTrinfo is dedicated to helping food service businesses protect lives and health. As a full service company providing nutritional information derived from recipes for restaurant owners and managers, MenuTrinfo utilizes an extensive ingredient database that can be adapted for individual restaurant needs.

Kim Koeller, a Master Trainer with MenuTrinfo, educates clients in all aspects of nutrition, allergens and gluten-free certification, offering:

  • Allergen and gluten free training with Aller-Train suite of classes

  • Gluten free and food allergy tools for restaurants, schools and food service

  • Nutritional services including menu nutritional analysis and specialty menu development

  • Certified gluten free menus and kitchen audits

Kim Koeller and the GlutenFree Passport team also work with Food Allergy Research & Education (FARE) in conjunction with MenuTrinfo. FARE is the leading national organization working on behalf of the 15 million Americans to ensure the safety and inclusion of individuals with food allergies while relentlessly seeking a cure.

Our special diet classes, including AllerTrain, AllerChef, AllerTrainU and AllerTrain K-12, provide you with the knowledge, training 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!


AllerTrain™

AllerTrain

During AllerTrain™, via live online webinar, Kim Koeller teaches food handling procedures to ensure safe delivery of meals to diners with food allergies, intolerances or sensitivities, including gluten intolerance and celiac disease. The 90 minutes class includes a workbook, quizzes and a final exam. Successful completion of AllerTrain™ earns participants certification good for 3 years.

The basic curriculum of the AllerTrain™ course includes:

  • Food Allergens, Intolerances and Celiac Disease

  • How to Identify Allergic Reactions and Emergency Protocol

  • Policy, Laws and Responsibilities

  • Standard Operating Procedures and Menu Planning

  • Preventing Cross Contamination, Food Handling and Preparation

Who Should Take AllerTrain™?

AllerTrain™ is 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 a commercial restaurant operation.

AllerTrain™ is approved by the American Culinary Federation for 3 continuing education hours and by the Academy of Nutrition and Dietetics for 2 continuing professional education units.


AllerChef™

AllerChef

During AllerChef™, Kim Koeller provides training for chefs on how to make gluten-free and allergen-friendly menu items in today’s commercial kitchens. The curriculum builds off of the basic AllerTrain™ training session along with specific information relevant to professional chefs.

Who Should Take AllerChef™?

AllerChef™ is designed for executive chefs, sous-chefs and other professional chefs working in commercial kitchens. AllerChef™ is approved by the American Culinary Federation for 3 continuing education credits.


AllerTrainU™

During AllerTrain U™, Kim Koeller provides a clear understanding of food allergies, intolerances and sensitivities, celiac disease and other special dietary needs of college and university students and offers best practices for food allergen and gluten-free food service management. The curriculum builds off of the basic AllerTrain™ training session along with specific information relevant to the college and university environment.

Who Should Take AllerTrain U™?

AllerTrain U™ is designed for directors of university and college dining services, executive chefs, nutritionists and registered dietitians, kitchen managers, cooks, servers and anyone else involved in providing meals in an on-campus setting. A special session of AllerTrain U™ can be scheduled for an entire university food service team.


AllerTrain K12™

AllerTrainK12

During AllerTrain K-12™, Kim Koeller increases awareness of the growing prevalence of food allergies among school-aged children and provides simple solutions to ensure safer standard operating procedures to create a safe cafeteria for every child. The curriculum builds off of the basic AllerTrain™ training session along with specific information relevant to the K-12 environment.

Who Should Take AllerTrain K-12™?

AllerTrain K-12™ is designed for administrators, food service managers, nutritionists and registered dietitians, cooks, line servers and anyone else involved in providing meals to students in elementary, middle and high schools. AllerTrain K-12™ has been recognized by the School Nutrition Association. A special session of AllerTrain K12 can be scheduled for an entire school or school district food service team.


Sampling of AllerTrain Testimonials

"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., AllerTrainU

“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., AllerTrain

“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-contamination were very helpful.” - Kimberly, AllerTrain

“This was a worthwhile investment. I recommend taking the class - really enjoyed it.”-John Cox, AllerTrain

“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 AllerTrain.” - John I., AllerTrain

“I learned how scary it is having food allergies! People in food service better get informed soon.” - Jackson Y., AllerTrain

“I will be recommending this training to others.” - Chef John G, AllerTrain Chef “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.” - Shannon S. AllerTrain Chef

“Because of AllerTrainU, 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, AllerTrainU

“I learned the definitions of food allergies. I did not know that gluten was not just a wheat issue.” - Chef Karen, AllerTrainU

 “I would recommend this class to others. So much great information and helpful. I learned 1 in 13 students have food allergies.” - Elizabeth K., AllerTrain K-12

“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, AllerTrain K-12

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