Food Allergen Awareness (Retail And Manufacturing)

Half day course

This course gives learners the knowledge and understanding of food allergens and foods that commonly cause intolerances

Teaches how to minimise the risk of cross-contamination from allergenic ingredients

This qualification is aimed at food handlers and other staff involved in food preparation and services

It provides knowledge and understanding of food allergens and foods that commonly cause intolerances

Many people are allergic to foods, or have a food intolerance

There is a duty in law for food handlers to ensure these people do not come to harm, either by going into anaphylactic shock and their potential death, or by making them feel really ill for a long period after consuming the food.

The characteristics and consequences of food allergies and intolerances

How to identify and control contamination from allergenic ingredients

Ways to accurate communicate of allergen information to consumers