• 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 – *optional 2nd day of practical auditing in your facility

This course is delivered on your site’