Virtual Food Allergen Risk Management Training Course

Please contact info@traincan.com if you are interested in taking this course.

Food Allergen Risk Management: Learn the Risks and How to Create Solutions for Your Food Business

Course Overview:

This interactive virtual webinar will discuss food allergy management risks and provide solutions to the increasing challenge of managing food allergens in the food industry.

This course includes:

• A PIN/Password for Allergen Training for the Foodservice and Food Retail Industry (Canada)
• Online course quiz and Canadian course certificate of achievement
• Virtual interactive 2 hour webinar with our experienced food allergen and safety consultant

Who Should Take the Course?

• Anyone working in the food industry.
• Foodservice or Retail Industry workers/managers working in Canada or the U.S.
• Food industry organizations that work in, or ship their product to Canada or the United States.
• Those requiring information about changing food allergy labeling requirements.
• Those requiring information regarding changes to priority food allergens in Canada and the U.S.
• Those whose HACCP plan should include a comprehensive food allergy risk management plan (ARM).   This course will provide you with the tools and information needed to develop or update your ARM plan.

Course Objectives:

The goal of this highly interactive webinar is to support organizations in meeting their responsibility to keep their customers safe by providing their Canadian or U.S. employees with food allergy training.  

This interactive facilitated session will provide participants with a solid understanding the fundamentals of food allergies, and changes to labeling legislation in Canada and the U.S.

After participating in this virtual training and completing the online course 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. (Did you know they are different?)
• 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 allergen rick management policy