Food Allergies are on the rise. Is your company protected with an up-to-date Food Allergy Risk Management Plan? This interactive virtual course will discuss risks and provide solutions to the ever increasing challenge of managing food allergens in the food industry.

In 2008 the Centers for Disease Control and Prevention (CDC) reported an 18 percent increase in food allergies between 1997 and 2007. Over 15 million people in the United States have a food allergy, while more than 2.6 million Canadians have have self reported at least one food allergy.  Most of us know at least one person with a food allergy.  

In the U.S., there are 150 to 200 deaths each year from allergic reactions to food.  Approximately half of these fatal reactions occur in a restaurant or foodservice operation.  At the same time, food allergy labeling generates the largest percent of (Canadian) food recalls, accounting for 35% of the total. 

While most North American jurisdictions require a valid food handler certification within food industry establishments, only a small number of jurisdictions in the U.S. require food allergy training.  

Do you know if your jurisdiction has food allergy requirements?  

Despite the growing number of people coping with food allergies, legislation is slow to change.  Is your company up to speed with food allergy requirements? Does your HACCP plan include a comprehensive food allergy risk management plan (ARM)?   

Especially since the onset of Covid-19, many organizations are bringing training in-house.  The goal of this highly interactive webinar is to support organizations in meeting their responsibility to keep their customers save by providing their employees with food allergy training.  

This interactive virtual training session will provide participants with a solid understanding the fundamentals of food allergies, and changes to labeling legislation in Canada and the U.S. Participants will also learn about the core components of developing a food allergy risk management plan.  Finally, participants will learn about 9-1-1 response protocols, stock epinephrine and liability.  

Well trained employees are the foundation of creating a strong food safety culture in your organization. Make sure you are up to speed with the every growing challenge of food allergy management. 


TrainCanMargaret Spence is a passionate and skilled trainer whose professional expertise has enriched everyone from large corporations to progressive individuals. Her diverse background of human resources/restaurant management/food safety/training and course development provide her a special perspective to deliver this course.
Having worked directly with TrainCan, Inc. in establishing and facilitating the leading Canadian food handler Train-the-Trainer program. Hundreds of individuals have enjoyed and benefited from her knowledge and unique delivery style. She has played a key role with TrainCan developing and implementing TrainCan’s two national food handler certification programs (BASICS.fst, ADVANCED.fst), a national Allergen training program and advised on many additional projects.
Her career has put her at the front of the class with leading companies such as Compass Group, Aramark, MTY Group, Tim Hortons, Highliner Foods Inc., Maple Leaf Foods, Walmart, Chick fil-A to name a few. She has also facilitated sessions with CIPHI (Canadian Institute of Public Health Inspectors), OFPA (Ontario Food Protection Association) and others.

At a glance…

  • Manager, Education and Special Projects with TrainCan, Inc.  since 2010
  • Provides food safety and Train the Trainer training and assists in the development of food safety training materials
  • Background: Decade of restaurant management, both front of house (including General Manager Keg Mansion) and back of house (Food Manager, Keg Restaurants)
  • Certified Human Resource Professional H/R designation and a decade of H/R experience including BMG Music (President, Humane Resources Consulting)
  • Certified Personal Chef   (The Food Samaritan Personal Chef and Culinary Coaching Services)

Course Objectives

Join Margaret Spence, food safety specialist, Master Trainer, coach and course designer, in this highly interactive, virtual training workshop.  After participating in this virtual training you should be able to:

  • Explain the difference between a food intolerance, allergy and anaphylaxis
  • Identify the priority food allergens in Canada and the U.S.
  • Understand food labeling requirements, versus what is voluntary disclosure
  • Learn what is included in a food allergy risk management plan
  • Develop a 9-1-1 food allergy response policy

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Instructor

Margaret Spence
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TAKE THIS COURSE15 SEATS LEFT
  • $215.00 USD
  • 2 Hours
  • 16 SEATS
  • Wishlist
  • Language English
  • Industry Processing/Manufacturing Food Safety
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