The TAP Series Blog

Stay up to date with the latest news in food safety.

On average, 1 in every 25 customers will have a food allergy. Providing an allergen-friendly meal is important to everyone on food service staffs, from people taking reservations over the phone to the suppliers and chefs. Providing an allergen and gluten-friendly dining experience will bring loyal customers back time and time again.

Tap Series’ Allergen Awareness course teaches...


After learning allergen awareness the next step for an operation wanting to become an Allergen Friendly operation is the development of a plan. Tap Series’ Allergen Plan Development program provides management with a step-by-step guide following the customer from entering the establishment to leaving with their leftovers....


After developing an allergen plan the laststep for an operation wanting to become an Allergen Friendly operation is training an Allergen Plan Specialist. Tap Series’ Allergen Plan Specialist program is designed to help you understand the role of an allergen plan specialist and provide the information needed to make safe and informed decisions or recommendations to staff and the...


  • Food that is prepared at a food establishment and transported to another location must be sealed in plastic.
  • For products that are removed from their original packaging, bulk items such as flour, beans, and rice, should be stored in containers or storage bins that are durable, leak proof, and have the ability to be sealed or covered.


Cross contact is when allergens are transferred to another food item accidentally.

Remember to:

  • Wash hands, change gloves.
  • Use designated utensils and equipment.
  • Make sure your food is stored and served properly, no damages or spills.
  • Serve the Allergen Friendly® meal separately.


Michigan State University’s School of Hospitality Business is hosting it’s annual Destination Auction on Saturday, February 10, 2018. The proceeds benefit the Students and Alumni Association of the School of Hospitality Business, Broad Business Pavilion, and two local charities: Junior League of Lansing and Capital...


For years, parents with children who have a peanut allergy have avoided foods with peanuts altogether.  Peanut allergies are leading cause of death in food allergic reactions in the United States. A new drug developed by Aimmune Therapeutics could make a...


  • Large quantities of food can be cooled at room temperature.
  • Food is typically prepared in the Temperature Danger Zone,...

  • Identify allergies, let your server know!
  • Some establishments ask customers if anyone in their party has any food allergens.
    • In some health jurisdictions (like Rhode Island) it’s the customer’s obligation to inform the establishment if there is a food issue.
  •  Providing an allergen-friendly meal is important to everyone...

  • Cross contamination is when contaminants are transferred from unwashed hands, food surface, or equipment to another food or surface.

I'm not touching you! Good. Keep your hands to yourself when preparing or handling food. 

It is important to learn to not touch...


These eight foods, and any ingredient that contains protein derived from one or more of them, are designated as “major food allergens' by...


Maintain a competitive edge and maximize your career potential by becoming a food Allergen Plan Specialist.  The best hotels and restaurants accommodate for food allergens and are in need with those experience and knowledgeable of the protocols for food allergens. TAP...


Know your food is safe, TAP Series Food Safety.

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