MONTREAL, Feb. 4 /CNW Telbec/ - Before a gathering of more than a hundred
members of the Quebec and Canadian food and restaurant industry, the Quebec
Food Allergy Association (AQAA) unveiled the 2008 edition of the Food Allergy
Management Manual for Restaurants and Food Services at a press conference held
within the framework of the HRSA's 2008 Rendez-Vous HRI at Montreal's Place
Among those present for the occasion, Chantal de Montigny,
dietician-nutritionist and author of the manual; Michelle-Jamali Paquette,
political attachée to Health and Social Services Minister Philippe Couillard;
Joanne Twigg, Regional Director, Food Directorate, Bureau of the Minister
Laurent Lessard; Paul-Guy Duhamel, General Manager of the AQAA; Samuel
Benrejeb Godefroy, Ph.D., Director, Bureau of Chemical Safety, Food
Directorate, Health Products and Food Branch, Health Canada; Richard
Mainville, General Manager of the HRSA; as well as the Executive Chef of the
Fairmont Montebello, Serge Jost; and Pierre Moreau, Vice-President, Sales and
Restaurants at Les Rôtisseries St-Hubert, all of whom shared their experience
with regards to the application of the 2004 edition.
According to a recent survey, most restaurant owners were concerned with
food allergies.(1) "The Food Allergy Management Manual for Restaurants and
Food Services" therefore meets an important and growing need of the
out-of-home food sector.
It offers managers intent on ensuring the safety of their clients an
approach and methods that will enable them to respond, in a proactive manner,
to the needs of a growing clientele of food-allergy sufferers," noted Serge
A unique reference for the restaurant and food services industry
"This publication brings together the invaluable expertise developed over
many years by the various parties and specialized consultants in the area of
food allergies working within the Quebec Food Allergy Association," explained
the manual's author, dietician-nutritionist Chantal de Montigny.
The concepts and methods previously presented to the restaurant industry
were warmly received and highly appreciated by a large number of users.
This updated version is distinguished by:
- Information that will finally provide answers to many of the questions
of restaurant operators.
- Reliable information based on the latest developments and cutting-edge
knowledge in the field of food allergies.
- A concrete summary of the difficulties encountered by restaurants and
- The presentation of a concrete and effective approach that will make it
possible to establish a restaurant service that facilitates, improves
and ensures the safety of service to allergy sufferers.
- Practical technical sheets that summarize key themes to be taken into
- A description of critical points that must be controlled by each
category of worker involved in meal production and service.
- Practical cooking tips and substitutes to facilitate the offering of
- Identification of particularities specific to different types of food
"With the Food Allergy Management Manual for Restaurants and Food Services
produced by the AQAA, we offer menus that make it possible to safely enjoy
delicious meals, much to the delight of customers with food allergies," added
Pierre Moreau, Vice-President, Sales and Restaurants at Les Rôtisseries
In an effort to offer restaurant operators further support, in addition to
the manual, the Association is providing customized training developed and
dispensed in the workplace or other centralized location by instructors and
dietician-nutritionists accredited by the AQAA.
The production of this comprehensive reference for the restaurant and food
services industry was made possible by the following organizations: the Hotel
and Restaurant Suppliers Association (HRSA), the Peanut Bureau of Canada,
Health Canada, Paladin, and King Pharma Canada.
Technical data on the manual
Cost: $150 (member) and $165 (non-member)
Available by contacting the
AQAA: (514) 990-2575.
About the AQAA
Founded in 1990 by the parents of children with multiple serious food
allergies, the AQAA is a non-profit organization whose mission is to provide
support and information, to promote education and prevention, and to encourage
research into food allergies and anaphylaxis.
Note to media: A copy of the manual's table of contents, as well as a
copy of an article published in the "Annals of Allergy,
Asthma & Immunology", Volume 98, April 2007, are attached
to this release.
For additional information and/or interviews with the
manual's author, please contact Chantale Baar at
(1) Association des restaurateurs du Québec. "Bulletin économique d'ARQ :
Les restaurateurs doivent s'adapter à une clientèle plus exigeante".
Le Baromètre de la restauration, no 18, Eté 2003.
For further information:
For further information: Chantale Baar, Communications Chantale Baar,
(514) 992-6463; Source: AQAA, www.aqaa.qc.ca