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Webinar: Food Safety & Food Allergies

One out of every 10 adults has a food allergy.

At least 8% of children under the age of 18 have a food allergy.

Are you ready for this number of food-allergic patrons, visitors, patients, clients, students, friends and family to visit your establishment?

You need to be, as the time and option for ignoring these customers is coming to an end. By utilizing best practices, adhering to labeling laws, accessing available tools and resources, you’ll be able to mitigate risks!

Webinar Objectives:

  1. Easily identify the top 8 food allergens in the United States.
  2. Use best practices when handling food allergy requests.
  3. Recognize current labeling laws and exemptions with food allergens.
  4. Understand how the Americans with Disabilities Act of 1990 (ADA), Section 504 Rehabilitation Act of 1973, and food allergies impact your establishment.

Presenters:

Jordan H. Maeson, MD - National consultant and expert speaker on food allergies.

Marsha Diamond - MA, RDN, Foodservice Consultant

Video of Presentation

PDF of Presentation

Certificate of Completion

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Webinar: Food and Foodservice Trends and Solutions

A trend is a regular change in processes, conditions, data, projects, etc. To follow a trend, you must be aware of the current situation and be able to predict future changes.

The beginning of the year is traditionally the time that trends are forecasted in all spheres. And yet, before we even have time to get used to new ideas, equipment and technology, they become outdated and are replaced by newer ones. It’s important to be aware and monitor the foodservice landscape in order to take full advantage of sales opportunities, customer loyalty and satisfaction, maximizing efficiencies and more.

OBJECTIVES:

  1. Acquire an understanding of 2019 food and foodservice trends and solutions.
  2. Learn adaptable solutions to these trends that can be executed in retail foodservice today to elevate your customer experiences, loyalty and revenue.
  3. Obtain knowledge to develop a retail foodservice roadmap for success.

 

PRESENTERS:

Nancy Lane - Senior Designer, Visual Merchandising & Product Concepts, Lakeside Manufacturing, Inc.

Marsha Diamond - MA, RDN, Foodservice Consultant

Video of Presentation

PDF of Presentation

Certificate of Completion

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Webinar: Food as Medicine – Part 2

The “food-as-medicine” movement has been around for decades, but it’s making inroads as physicians and medical institutions make food a formal part of treatment, rather than relying solely on medications. By prescribing nutritional changes or launching educational programs, they’re trying to prevent, limit or even reverse disease by changing what patients eat. Join us as Jim McGrody, Director of Culinary Services, UNC Rex Healthcare Raleigh, NC, shares his expertise and stories about the power of serving nutritious, appealing food in hospitals. At this important juncture, there are opportunities to set goals, build on successes, and learn from his experience. We continue our discussion with Jim from our last webinar on May 25th.

Recording of Webinar

PDF of Presentation

Certificate of Completion

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Webinar: Food as Medicine – Part 1

In this webinar, Alluserv presents two guest speakers who explain how the “food as medicine” movement is being adopted within healthcare facilities.  Topics include: new relevant terminology, developing action plans, and determining who leads, executes and adopts these plans.  Speakers include Aatul Jain, Sr. Executive Chef at St. Peter’s University Hospital in New Brunswick, NJ; Dr. Veronica McLymont, Director of Food and Nutrition Services at Memorial Sloan Kettering Cancer Center, New York, NY.

Recording of Webinar

PDF of Presentation

Certificate of Completion

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Top 10 Reasons Your Facility Should Be Gluten/Allergen Free

10. Raise Awareness – Heightened awareness is critical to the welfare of this population so that they can be served safely by knowledgeable staff and facilities.  We are very passionate about this cause and try to spread the word as much as possible.

9. Fulfill the Need - As demonstrated by the trends and facts, this topic requires greater awareness to meet the needs of the patients, residents and patrons.

8. Ease Your Worries – Putting a formal program into your facility will ease your worries that people can dine safely and have their needs met.  No one wants to see people get sick.

7.  Take Pride – This is a wonderful opportunity to provide a work environment that is topnotch and demonstrates caring and that you have taken the extra step to do the right thing!

6. Instill Confidence – The most important aspect of providing a formal program is that you will instill confidence with the patients, residents and patrons that you know what you are doing and that they should not fear that they will get sick.  In addition, the staff will have a renewed sense of confidence as they have been given the knowledge to do the right thing.

5.  Pro-Active – Be the first and become a role model.

4. Regulatory Compliance – From the start, develop the program so that it will be compliant with the FDA Labeling Laws and other regulatory body standards - federal, state, local, Joint Commission.

3. Well Educated Staff – Knowledge is power which will increase confidence in the patients, residents and patrons, and your staff.  This new program needs to be comprehensive so that it covers all facets including clinical and practical aspects.

2. Change Agent- Start a movement and be a best practice facility for your peers to look up to.  It will be great publicity for your institution

1.  Patient/Patron Safety and Satisfaction!!!!! – Ultimate Goal which can be accomplished with the implementation of a formal gluten/allergen-free food service program following the guidelines presented today.