HomeProfessional resourcesFood manufacturers and foodserviceTraining for foodservice

Training for foodservice

Professional education, training, and consultancy services for food manufacturers and foodservice companies.

Head chef posing with the team behind him in a profesional kitchen

Training for foodservice and manufacturers

The programs are delivered by Marilyn Allen, a consultant to Food Allergy Canada who brings more than 20 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.


Allergen Training for the Foodservice and Food Retail Industry

In collaboration with TrainCan Inc., we have developed Allergen Training 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 and communication protocols
Serving guests with food allergy during COVID-19: Foodservice tips

Serving guests with food allergy during COVID-19: Foodservice tips

To help our partners in the foodservice and restaurant industry be well prepared to continue to serve those with food allergy, both in house and through pick up/delivery services, we created a new resource: Serving guests with food allergy during COVID-19. This resource provides useful and practical recommendations for foodservice operators. 

Food manufacturers

Our services for food companies range from general awareness sessions for employees in manufacturing and administration to consultation sessions with management staff.

With food allergies becoming a growing concern, on the rise, manufacturers are faced with the ongoing challenge of producing food that is safe for allergic consumers. This involves ensuring proper ingredient labelling, that is accurate and complete, as well as having allergen risk management processes in place to reduce the risk of cross-contamination.

For more information on training for foodservice companies and food manufacturers, contact our office.