Food Allergy Awareness

Forty per cent of consumers could have an intolerance or allergy to food by 2010. One in 100 people could have a severe reaction to a food. Peanuts, tree nuts, sesame, milk, eggs, fish, shellfish, celery, some fruits and lupin flour, and additives such as colourings or preservatives are known to cause problems. Reactions to certain foods can kill. Customers and children may not be aware that they have an allergy to a specific food.

This new course is designed for managers and senior chefs of food businesses, health and social care, childcare, schools and nurseries, and trainers to inform them about food allergies and how not to put their customers, charges or staff at risk.

The qualification covers the following topics:

• Common food allergies

• Allergic reaction symptoms

• What to do in an emergency

• Menu planning

• Advice to staff

• Charges and customers

• Preventing cross contamination

• Labelling

• Legislation

Delivery:	Classroom
Category:	Food Safety