AllerTrain for Michigan
As of January, 1, 2017, food allergy training is mandated in the state of Michigan. Food establishments must have at least one certified manager who has completed an allergen awareness training. The program must be approved by the Michigan Department of Agriculture and Rural Development. AllerTrain (for restaurants) and AllerTrain U (for college and universities) are both approved manager-level food allergy training courses for this mandate. AllerTrain is prepped to help Michigan with food allergy and gluten free training. Make sure you are meeting the requirements and train your team NOW!
About AllerTrain for Michigan:
- E-learning, live webinar and live trainer classes available
- 60-90-minute course(s)
- Supplemental course workbook(s) available
- 30 question final exam(s)
- Certificate(s) valid for 5 years
Take the AllerTrain online course just for Michigan, at the discounted rate of $22, by clicking the links below! Course available in English or Spanish.
Take it now:
What does ANSI (American National Standards Institute) Accreditation Mean?
The American National Standards Institute is a non-profit organization that creates voluntary guidelines for products, services, processes, systems and personnel in nearly every sector in the United States. ANSI accreditation assures consistency and integrity. It provides AllerTrain certificate holders confidence in knowing that they have received food allergy training that meets rigorous industry best practices and standards.
For more information about ANSI visit www.ansi.org/
“AllerTrain U has made it possible for us to train both our management and hourly staff in a consistent, standardized way. Our staff really enjoyed attending AllerTrain. They have used their knowledge to communicate with students in order to provide excellent customer service.”
-Lindsay H., University of Michigan
“AllerTrain by MenuTrinfo is playing a big part in helping our university prepare for those coming to us with these dietary restrictions. The classes brought a great level of awareness to our team of the issues we face on a daily basis, and how to best handle them, to prevent a negative experience for our guests.”
-Gina K., Michigan State University