Fifteen years ago, from the basement of the Craig home in Northern Colorado, we set out on a mission to make the world a safer place for anyone struggling with food allergies and dietary restrictions.…
Training directors are often the unsung heroes of organizations, from managing the onboarding of students and employees to juggling schedules and administrative duties, their workload is always full. Amid this chaos, finding the time to manage…
The holidays are a magical time filled with joy, celebration, and (of course) delicious food. For many, the holiday season is an opportunity to dine out and savor festive meals with family and friends, even…
5 Food Safety Basics by MenuTrinfo's Team In our industry, ensuring the food safety of our facilities we visit is imperative. From farm to fork, every step of the food production process must adhere to…
With Sesame becoming the 9th Major Allergen, here are ten things you should know about the changes being made. Sesame is the fastest growing allergy in the United States, affecting 1.5 million people. It’s commonamong…
The USA's 9th declared allergen is out; #sesamegate is at our door. Photo Source: FDA I am trying to make heads and tails out of the reaction of food manufacturers and nationally-trusted brands. As of…
The Covid-19 pandemic has shaped our lives in many ways, but perhaps one of the most unexpected outcomes is that food allergies and sensitivities are on the rise. Data from a report conducted by Packaged…
Any food service organization understands the importance of a consistent plan of action to remain proactive for their patrons. Especially when dealing with food allergies, having a reliable method of safety guidelines keeps the establishment…
Over the course of the two-day Food Allergy Symposium for Industry 3.0 hosted by Betsy Craig and MenuTrinfo, attendees increased their food allergy IQ and EQ, learning from presentations by experts in food manufacturing, food…
Dining out with food allergies has always been a scary task. Even when restaurants and food service establishments take extreme measures to keep diners safe, accidents can still happen. It’s even more scary when you…
Written by CEO Betsy Craig For decades the food service industry has been training their teams on food safety at the insistence of local, state and federal regulations. Folks on every level of our food service…
by Betsy Craig, CEO of MenuTrinfo® In 2011 we at MenuTrinfo® launched the nation’s first food allergy training program - AllerTrain®. There was not a course out there to address this growing medical need in the…
