MenuTrinfo’s Fall AllerTrain™ “Master Trainer” Program
Call Now 888.767.6368 for more information ask for Jennifer
Class size will be limited
Our Master Trainers are seasoned professionals who have the heart and drive to teach others in the food service industry how to handle and manage menu items for those with special dietary needs. This program is similar to the well known “Train the Trainer” program. We train you, you go back to your area, brand, or region and teach others.
For teaching all AllerTrain suite of courses:
You will be asked to purchase the workbooks and once the class it taught send the exams back to MenuTrinfo’s home office for processing and issuing the certificate of award. There is an additional fee for this step. In return MenuTrinfo will maintain the class integrity, structure, content and all certificates of award. You will be allowed to charge a fee to teach the class per student to be a leader in this exciting area.
Master Trainers can also benefit from MenuTrinfo needing a trainer for requested classes in your area. As we regularly receive requests for a live class it is our hope to have you in that region to teach the class directly.
Training location: Fort Collins, CO (exact location TBD)
Schedule: Sept 15-16, 2015 8:30am to 5pm (both days)
A $1999.00 Fee covers the class and fees to become a “Master Trainer” for the AllerTrain™ suite of classes.
Over the last few years, the dining landscape for restaurateurs, food service operators and even grocers has substantially changed. Gluten-free eating is at record levels, due to both trend and necessity. According to a 2012 Mayo Clinic Study, celiac disease is more common than previously thought and many away-from-home diners are choosing to eat gluten free, illustrated by the portion of households reporting purchases of gluten-free food products, which hit 11 percent last year, rising from 5 percent in 2010. Other allergens are being avoided at record rates too, as the Centers for Disease Control reported that the number of U.S. children who have food allergies rose by 50 percent from 1997 to 2011.
As a result, every restaurant operator and food service professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences– and operators are looking for solutions.
At MenuTrinfo, we have found a way to flip the fear on serving special-needs diners through a series called the AllerTrain Master Trainer program. The onsite 2-day training is an accredited course for food safety experts, chefs and trainers that teaches the basic curriculum of our AllerTrain course. Topics covered include food allergens, intolerances and celiac disease, policies, laws and regulations, prevention of cross contact, and safe food handling and storage practices. The difference between the master trainer program and others is its ability to teach food safety literally from the loading dock to the table top.
After the course, attendees are able to go back to their own organization with the ability to customize the allergy training to fit their operational environment, and are able train down the line — managers, chefs, line cooks and servers — on topics such as cross contact, food preparation and the policies needed to protect both diners and food service operators.
The training doesn’t just apply to restaurant operators and employees, it extends to colleges and universities, amusement parks, movie theaters and any other type of food service establishment.
For example, Bill Moore is the director of safety and security and Eat n’Park Hospitality Group, which covers restaurants, colleges and universities, hospitals and senior care centers, corporate headquarters, and a professional sports arena. He has worked for the company for 34 years and attended our first Master Trainer course in January with two colleagues.
Bill started to research and work on a company-wide food allergy program for Eat n’Park Hospitality Group in 2005 after he saw an increase in diners with special dietary needs. Additionally, Bill’s wife is allergic to certain foods and therefore, finding restaurants and foodservice establishments that are safe to dine has been part of his family’s routine. And, it was while a family trip to Disney that sparked his company’s food safety program.
Moore was so impressed with Disney’s own program that he modeled Eat n’Park’s after it, and through a partnership with San Jamar, established the use of color coded cutting boards, tongs and spatulas to ensure food safety. Bill says their allergy program is the number one compliment he receives on the company’s customer service line. He now plans to conduct AllerTrain classes for Eat n’Park employees – including managers, cooks and servers.
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