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CIPHI Ontario Series: When every bite counts- Managing food allergies in food service
Wednesday, May 10, 2017 12:00 pm to 01:00 pm
Venue: 661 University Ave. 17th floor, Boardroom 17-53
Environmental and Occupational Health:Food safety
City: Toronto
Type: Seminar
Format: Webinar; In Person
​Note: This is an open invitation, and may be forwarded to interested parties.​

Food allergy is a growing public health concern in Canada, affecting more than 2.5 million people. Although the primary responsibility for managing a food allergy lies with the individual at risk (parents, in the case of young children), it is a shared responsibility, especially when dining out.  Everyone has a role to play including consumers, the restaurant industry and public health. By working together to generate greater awareness on the seriousness of food allergies and develop training on food allergen management for foodservice staff, we can help create a safer dining experience for consumers. 

The presentation will cover:

  • definition and common symptoms of food allergies, anaphylaxis and intolerances
  • consumer perspective on dining out
  • overview of food allergic reactions experienced in foodservice operations
  • common practices of allergen risk management programs 
  • overview of updated training requirements on allergen management, as introduced by the Ontario Ministry of Health and Long Term Care (developed in collaboration with Food Allergy Canada)

Learning Objectives: 

  1. Improved knowledge of food allergies (e.g. signs, symptoms, seriousness, treatment, etc..)
  2. Increased awareness of expectations and challenges faced by consumers with food allergies when dining out
  3. Better understanding of safety measures needed to manage food allergens in restaurants/foodservice establishments
  4. Learn about changes to the Ministry of Health & Long-Term Care’s Food Safety training on food allergens and how to communicate new requirements to restaurants/foodservice industry 

: Beatrice Povolo

Beatrice is responsible for the overall development and management of key strategic programs offered by Food Allergy Canada. These programs include the corporate sponsor program, consumer advocacy initiatives, and media relations. She has been the project lead on many allergy-related issues within the community such as food labelling, airline travel, foodservice training and post-secondary allergen management. Beatrice joined Food Allergy Canada in 2007. Prior to this position, she was the Director of Marketing and Product Development with Manulife Financial in Toronto. She also held various managerial positions over a 10-year period in the financial sector with TD Canada Trust. Beatrice first started as a volunteer with Food Allergy Canada in 2005, as the Chair of the Toronto Anaphylaxis Education Group when her son was diagnosed with a peanut allergy and as such understands the issues facing both those individuals at risk as well as the overall allergy community. Beatrice graduated from the University of Toronto, with an Honours Bachelor of Arts degree in political science and economics.​

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Public Health Ontario is committed to complying with the Accessibility for Ontarians with Disabilities Act (AODA).​

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