When designing a training plan for new food service employees, which topic is emphasized according to FDA Food Code?

• A. Food Allergy Awareness
• B. Calorie Counting
• C. Knife Skills Only
• D. Marketing to Customers

Answer: (A)

The core focus here is protecting guests from foodborne illness through proper training. The FDA Food Code highlights the importance of teaching staff about food allergies and how to prevent allergen-related safety issues. This means employees learn which ingredients are common allergens, how to avoid cross-contact in storage, preparation, and service, and how to communicate with customers about allergens and menu labeling. By emphasizing Food Allergy Awareness, the training helps reduce the risk of allergic reactions and ensures a safe dining experience for guests with allergies.

Calorie counting isn’t a safety training topic the Food Code prioritizes, since it deals with nutrition information rather than preventing illness. Knife skills are important, but they’re a technical culinary skill rather than a primary safety topic. Marketing to customers relates to business operations and customer relations, not food safety training requirements.