Allergen Training for the Foodservice and Food Retail Industry
On a limited basis, Anaphylaxis Canada offers education, training and consultancy services for food manufacturers and foodservice companies. These are delivered by Marilyn Allen, a consultant to Anaphylaxis Canada who brings more than 15 years of experience in the food industry. Marilyn holds an Advanced Food Safety Trainers Certification and has completed the Hazard Analysis of Critical Control Points (HACCP) Pre-requisite from Guelph Food Technology Centre. She also has the ServSafe Certification.
Anaphylaxis Canada, in collaboration with TrainCan, Inc., has developed the Food Allergen Management Training Program to educate foodservice managers and front line staff on how to prepare and serve food that is safe for a growing number of diners who have food allergies and intolerances.
The program covers the basics of food allergy and anaphylaxis (what it is, signs and symptoms, and emergency plan) and teaches managers the principles necessary to develop allergen risk management procedures that are specific to their own company's environment. These include ways to identify and manage risk and how to avoid cross-contamination through proper storage, handling, cooking, and serving practices.
Download the Food Allergen Management Training Program flyer.
With food allergies on the rise, manufacturers are faced with the ongoing challenge of preparing food that is safe for allergic consumers. This involves making pre-packaged foods that do not contain common allergens and labelling properly to alert consumers that a product contains or "may contain" an allergenic food. Our services for food companies range from general awareness sessions for production and packaging employees to consultation sessions for management.
For more information on training for foodservice companies and food manufacturers, contact Marilyn Allen, Consultant to Anaphylaxis Canada
firstname.lastname@example.org or 416-431-3115