Food Allergens

food-allergens

Course Overview

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.

Course details

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

Duration & Assessment

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.

Course Info

D361 Food Allergen Management for Caterers HABC Level 3 Award