Level 2 – Managing Food Allergens
Course Overview
- Understand the manager’s role in ensuring that food ingredients and allergens are effectively managed
- Understand procedures relating to the communication of ingredient information from supplier to consumer
- Understand the importance of implementing practical controls to prevent contamination and cross contamination from allergenic ingredients
- Understand methods for managing ingredient controls and procedures
Who should attend?
- Those with responsible for the purchase, delivery, production and serving of food in the catering industry and is also suitable for those who own/manage a small catering business
- Up to 12 delegates per course
Benefits to your organisation
- To provide course members with the knowledge & skills required for the effective management of allergens in a catering business
Course Duration
• 1 day classroom learning with an optional 2nd day of practical auditing in your facility
This course can be safely delivered on your site or can also be delivered remotely ‘
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