Level 3 International Award in Food Allergen Management
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:
- Allergens
- cross-contamination
- personal hygiene
- food ingredient management procedures
- anaphylaxis
Who Should Attend?
This level 3 allergen qualification has been developed specifically for all those responsible for the purchase, delivery, production and serving of food in the catering industry. It is also particularly suited to those who own or manage a small catering business.
Course Outcome: The learner will learn about the characteristics of food allergies and intolerances, how to communicate ingredient information accurately from supplier to consumer, and best practices for hygiene and contamination control.
Certification: Highfield International
Course Duration: 7 hours