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

This course is delivered on your site’