Overview:
The aim of this one day course is to ensure that you or your managers are fully aware of common allergens and intolerance. You will learn the different roles in ensuring that food ingredients and allergens are effectively managed. In addition, you will understand the importance of accurate communication of ingredient information, from supplier to consumer.
Objectives:
By attending the course, you or your employees will know how to control food ingredients, including allergens, at all stages of food purchase and production. They will understand the process for ensuring that accurate ingredient information is available for customers at point of sale and service. They will be able to identify common food allergens and the symptoms of an allergic reaction. On returning to the workplace, they will be able to recognise risks associated with food allergies and food intolerance and implement and manage the controls needed to prevent the risk of allergen contamination in food. You will be able to demonstrate compliance with legislation and prove due diligence through training records and certificates. In addition, you, your business, your employees and your customers will be protected.
Who should attend?
This course is suitable for all those responsible for the purchase, delivery, production and serving of food in all business sectors. You may manage a restaurant, pub, hotel, take-away, delicatessen, sandwich shop, childcare setting, care home, school, coffee shop, or a prison. Regardless of where you work, the law applies to everyone.