Level 2 International Award in Food Allergen Awareness and Control in Catering
Course Objective: It is designed to provide knowledge and understanding of food allergens and foods that commonly cause intolerances, their characteristics and effects, the importance of effectively communicating information regarding allergenic ingredients to customers, and how staff can minimise the risk of cross-contamination from allergenic ingredients.
Course Highlights:
- knowledge and understanding of food allergens and foods that commonly cause intolerances, their characteristics and effect
- the importance of effectively communicating information regarding allergenic ingredients to customers
- how staff can minimise the risk of cross-contamination from allergenic ingredients.
Who Should Attend?
This qualification is intended to provide food handlers working in catering and retail, with the essential practical knowledge to enable them to
assist in reducing the risk to customers, who are at risk from allergens.
Course Outcome: The learner will understand the characteristics and consequences of food allergies and intolerances, understand procedures for
identifying and controlling contamination from allergenic ingredients and Understand procedures for the accurate communication of allergen information to consumers
Certification: Highfield International
Course Duration: 5 hours