Who should attend?
Allergen Awareness is designed for anyone who works in the food industry and handles or prepares food for customers. It is especially suitable for chefs, cooks, kitchen staff, catering managers, food servers, and food delivery drivers.
Allergen Awareness training can be tailored to meet the needs of any company, whether it is a high or low risk industry
Aims and objectives
The aim of Allergen Awareness is to provide learners with the knowledge and skills to identify, prevent, and manage allergen risks in food.
The objectives are to:
- Understand what allergens are and how they affect people
- Recognise the 14 major allergens and their sources
- Comply with the legal requirements for allergen labelling and information
- Implement best practices for allergen control and cross-contamination prevention
- Communicate effectively with customers and colleagues about allergens
- Introduction to food allergens and the law
- Identifying and labeling food allergens
- Controlling cross-contamination and communicating with customers
- Handling allergic reactions and emergencies
- Reviewing and updating allergen policies and procedures
- Assessing and improving allergen awareness and practice
Duration: 2 hours
Maximum number of delegates: 15 persons