This half day (3 hour) training programme is designed to provide all food handlers with the necessary skills and knowledge to ensure the safety of consumers in relation to food allergens.
The target group for this training programme is all food handlers in all sectors of the food industry. This includes head chefs, managers, catering staff, retail staff, childcare staff as well as staff involved in food service in the healthcare sector. Learners should already have a good basic food safety & hygiene knowledge.
Learners will understand and recognise the key aspects and importance of allergen controls, including providing accurate information to customers and compliance with legislation such as the Food Information to Consumers Regulations.
The programme takes an interactive approach, using group exercises and games, video extracts and trainee workbooks. The course is presented by Brendon Goodrich, of Goodrich Training, who is a Senior Allergen Advisor with Allergen Accreditation.
|What are allergens & food intolerances||The 14 common food allergens & where they are found|
|Legal requirements||Other common food allergens|
|Communicating allergen information to customers||Allergen controls in the kitchen & foodservice|
|Allergen controls video||Keeping records & tracking allergens|
|Handling customer queries||What to do in an emergency|
|HACCP & food safety refresher||End of course quiz|