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All food handlers have a legal responsibility to ensure that the food they manufacture, sell and/or serve is safe for the consumer to eat. This is particularly true when providing food products to people with a food allergy or intolerance.
The aim of this Food Allergen course is to increase awareness and expand your knowledge of allergies and intolerances. Consumers must be well informed about their choices and if asked you must provide customers with detailed information about the ingredients contained in any food item or beverage that you prepare and/or serve. There is no known cure for allergies. The only way that a consumer can prevent a reaction is to avoid the allergen completely. Allergies can also vary in severity and for some consumers, even a trace amount of an allergen could result in a severe and potentially life threatening reaction. As you progress through the Food Allergens course you will learn about the 14 allergens in detail, the symptoms, how to label food products, the importance of avoiding cross contamination and practical steps you can take to reduce the risk when preparing or serving food and drink.
Our Food Allergens course is broken down into 3 easy to follow modules: –
Understanding Food Allergens – This module will educate you about common allergies in the food industry. In particular it will explore what causes them and the importance of providing sufferers of allergies or intolerances with up to date information about allergens in the food that they may order.
Dealing with Food Allergens – In this module you will acquire the knowledge to be able to read and understand allergy information on pre-packed food labels. The requirements for communicating allergens to customers have changed considerably and in this module we will explore the latest requirements.
Serving of Non-Packed Foods – In this section you will learn how to effectively prepare and serve non-packed food while keeping in mind your existing knowledge of allergies and intolerances.
Who is this course for?
This course is suitable for food handlers in all types of food establishments, including catering, retail and manufacturing businesses. The course is appropriate for workers at all levels from managers and supervisors, through to junior members of the team and is suitable for both full-time and part-time employees.
There are on entry requirements for this course.
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Meaning of HACCP
Hi Herbert HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. Kind regards TimThis was helpful. Thank you for your feedback.
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