This year’s NFSM theme is "Taking Action to Avoid a Reaction," focusing providing consumers and restaurant personnel with the evidence-based education, training and resources needed to make restaurant dining safer for the 15 million Americans coping with food Allergens. Weekly training activity areas communicate concepts clearly and quickly to employees, and can be completed in less than 10 minutes.

Click through the navigation on the left to view the weekly activities, posters and archives, which are all available for download in both English and Spanish (coming soon).

Week 1: The Big 8 and Cross-Contact

Week 2: Reading Labels

Week 3: Cross-Contact: Front of the House

Week 4: Purchasing and Transportation

Week 5: Separation in Equipment and Storage

All 2013 materials are based on the new ServSafe AllergensTM Online Course. Created by the National Restaurant Association in partnership with FARE (Food Allergy Research & Education).