Allergy Awareness

What topics are covered by the course?

Difference between a food allergy and a food intolerance
Food allergy and allergic reactions
The 14 allergens (and products which contain them)
Food labelling standards
Legislation regarding allergen awareness
Impact of legislation on employers and staff
Understanding food allergen awareness in catering
Selling & displaying food
Packaging food
Responsibilities of the operator & the consumer
Cross contamination
Symptoms and signs of allergic reactions
Management of allergic reactions and anaphylaxis

Who should attend?

People involved in food preparation, processing, handling, cooking and serving of food, from chefs, cooks, food processors.

What will I be able to do on completion?

The student will be able to understand the 14 main allergens that they need to provide information on and the controls to be put in place for controls and the information they need to give to customers.

How will I be assessed?

Assessment will be through questions and quizzes and participation in class group activities.

Can be delivered

Guide Price: 60

Delivery: Classroom
Category: Food Safety »
Duration: 3 hrs
Qualification: Allergy Awareness certificate

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