This course covers effective management of food ingredients that are associated with allergens and intolerances. This qualification is best suited to all catering professionals who are involved in the preparation and service of food to customers.
The different roles in ensuring that food ingredients and allaergens are managed effectively managed.
Common allergens and intolerances
Procedures relating to the accurate communication of ingredient information, from supplier to consumer
Hygeine considerations with regards to allergen and ingredient control
Procedures relating to the control of contamination and cross-contamination
This qualification is delivered in a one-day workshop and assessed by completion of a written workbook. A firm grasp of English language is therefore essential to achieve the qualification.