Allergy management in food service
This presentation will focus on allergen management in a healthcare setting but the information will also be applicable to other food service settings
Wednesday August 5, 2015, 2pm-3pm AEST
The presentation will cover:
The need for food allergy management in food service
Patient / client challenges
The food service system and menu challenges
End-user and service challenges
Potential strategies to meet these challenges
Watching this presentation and completing the assessment can contribute towards assessable Continuing Professional Development hours
About the Presenter
Suzanne Kennewell has more than 20 years’ experience in healthcare, working in both clinical and corporate roles, and in rural and metropolitan areas. She is currently director of nutrition and dietetics for Sydney Local Health District. For a number of years Suzanne specialised in food services management, publishing research papers and lecturing to university students in this area. She has a particular interest in managing allergens in the food service setting and her previous role included responsibility for management of the food safety programs for ten public hospitals in Sydney. This led to the development of an integrated food safety and allergen management program, aspects of which Suzanne will share with us in this presentation.
Registration includes
Access to the live webinar or a recording of the webinar
Presentation notes
Multiple choice questions and answers
Suggested further reading
Registration types
Live webinar: $50 to watch the webinar live
Recording: $38 to receive a recording of the webinar and associated documents
Subscription: $33 monthly to receive all Education in Nutrition recordings (minimum 24 a year)