Allergen Management OverviewA comprehensive understanding of allergen control, legal responsibilities and practical strategies to prevent cross-contamination, is key to ensuring the safety and satisfaction of customers with food allergies. Aimed at those who are responsible for the purchase, delivery, production and service of food in the catering industry, this course is also suitable for those who own/manage a smaller catering business. The course looks at the control of food ingredients, including allergens, at all stages of food purchase and production, and the manager’s role in ensuring food ingredients are effectively managed. Content The accurate communication of ingredients information from supplier to consumer. The manager’s role in ensuring that food ingredients and allergens are effectively managed. Methods of managing ingredient controls and procedures. The importance of practical controls to reduce the risk of allergenic contamination. AssessmentMultiple choice exam. Duration1 day. The next course will run on Monday 10th March 2025 from 9am to 5pm. CertificationHighfield Level 3 Award in Food Allergen Management in Catering. Cost£100 incl VAT (includes lunch and refreshments). VenueDelivered on company premises. How To BookPlease call us on 01254 395355 or email eet@nltg.co.uk
