Monday, March 9, 2020, 9:00 AM - 11:00 AM, Room 1C02
AllerTrain is an ANSI accredited, manager-level food allergy and gluten-free training course. The course teaches food service professionals about the most common food allergens, proper protocol for preparing food to avoid cross-contact, and how to better serve diners with special dietary needs. The course also covers recommendations for policy implementation and information on current legislation. This training will help restaurants take steps to better handle gluten-free requests, avoid food allergy-related incidents, and prepare them to handle such emergencies, if they do occur. An exam for certification is also included.
Meet Your Instructor...
Beth Winthrop, MS, RD, Food Allergy Specialist
Food Allergy Specialist and Allertrain Master Trainer for MenuTrinfo and adjunct faculty for the University of Rhode Island and Salve Regina University. Retired in 2019 as National Wellness Director for Sodexo Universities.
Beth Winthrop received her BS in nutrition from Cornell University and completed a combined Master's degree and dietetic internship at Tufts University and the Frances Stern Nutrition Center in Boston.
Beth had a long career as a clinical nutrition manager, regional clinical manager, and dietetic internship director for Sodexo healthcare, spending the past 8 years with Sodexo Universities. For Sodexo Universities, Beth developed the "My Zone" personal pantry, and Sodexo's Simple Servings; the allergen-safe resident dining option which won Food Managements' 2013 Best Wellness Concept and the 2017 Allertain Best Food Allergy Innovation for Universities award. Beth also worked with the Kent University dining team to develop the first completely gluten-free University dining venue at Prentice Hall, and to achieve certification from the Gluten Intolerance Group.
After contributing to the development of the FARE pilot food allergy program for higher education, Beth spoke at FARE's College Summit in Arizona in April 2014, the FARE National Conference in June 2014, Culinary Intelligence Summit in June 2014, NACUFS in July 2014, at Catersource in January of 2015, and at the NACUFS Southeastern Regional Conference in March of 2016.
Beth also worked closely with the team at Queens University to deploy the first Simple Servings in Canada, and to deliver the first "Allertrain Canada" certification training for the team at Queens. Beth was a panelist at the first-ever conference between Food Allergy Canada and Restaurants Canada in 2017, and is a member of the team which developed Food Allergy Canada standards for Post-secondary Education.
Beth has worked individually with many students and families and with operators to develop individualized meal plans, and has assisted families in determining which colleges under consideration are best suited to their students needs.
You must be registered to attend this workshop. When registering for the show you will have the option to add this workshop to your registration.
Access to the Show Floor and to the additional educational sessions (not including other workshops) are included with the price of this workshop.
If you are already registered, you can still add this workshop and the cost will be adjusted at check-out.
Early bird rate is $59 + processing fee on or before January 29, 2020.
On January 29, 2020 rates will increase to $79 + processing fee. Register early and save!
*Please note when clicking on the registration tab you will be prompted to enter in your information. The next page will include workshop add on items.
Add this workshop and the registration rate will be adjusted at check-out.