Our FREE e-learning course, Anaphylaxis in Schools: What Educators Need to Know is an interactive course with a certificate option at the end. It was developed by Food Allergy Canada and Leap Learning Technologies Inc. in collaboration with the Canadian Society of Allergy and Clinical Immunology.
The current course is for teachers, administrators, and other school staff. It is available in both English and French. A version for childcare professionals and one for people with life-threatening allergies, their families, caregivers, and others will be released in 2016.
Food Allergy Canada has access to a limited number of trained speakers who provide an overview presentation in schools, childcare centres, and camps. The presentation covers need-to-know facts on how to manage and respond to an anaphylactic emergency. (A fee is required for this service.) Please contact a speaker from the Food Allergy Canada Speakers List for your area and intended audience.
Program for Facilitators (for groups only)
Our half-day workshop teaches others how to educate staff about anaphylaxis management in school and childcare settings. The program is geared to participants employed in these environments (e.g., occupational health and safety personnel, principals, childcare centre supervisors) and healthcare professionals (e.g., nurses, certified asthma educators, respiratory therapists, pharmacists) who offer educational services within their local communities. Through interactive activities including role-play situations, auto-injector demonstrations, and case study discussions, participants learn how to more effectively teach people how to manage anaphylaxis. Participants receive a standard PowerPoint presentation, auto-injector training devices, and educational materials. To learn more about this workshop, contact us or call the Food Allergy Canada office at 1-866-785-5660.
Training for Restaurants, Foodservice, and Manufacturers
Food Allergy Canada offers professional education, training, and consultancy services for food manufacturers and foodservice companies.
The programs are delivered by Marilyn Allen, a consultant to Food Allergy 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 ServSafe® Certification.
Food Allergy Canada, in collaboration with TrainCan Inc., has developed the Allergen Training Basics for the Foodservice and Food Retail Industry to educate foodservice managers and front line staff on how to prepare and serve food that is safe for customers with food allergies.
The program covers the basics of food allergy and anaphylaxis and teaches managers the necessary principles to develop allergen risk management procedures that are specific to their own company’s environment. These include:
- Identifying and managing risk
- Avoiding cross-contamination in the kitchen
- Handling food
- Creating allergy-aware cooking processes
- Developing safe serving practices
Get started today. Order your Allergen Training Basics course.
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 employees in production and packaging, to consultation sessions for management.
For more information on training for foodservice companies and food manufacturers, contact our consultant Marilyn Allen at 416-431-3115 or the Food Allergy Canada office.