Identifying and controlling food allergy risks (level 2)
This course recognises that increasing numbers of individuals suffer adverse reactions every year from the ingestion of allergens in their food. It looks at how this number could be greatly reduced by ensuring that those involved in the production, preparation and serving of food are aware of the risks posed by food allergens and how to control them.
Duration: 1 day
Who is it for?
Anyone involved in handling food in any catering or hospitality setting, including care homes, nursing homes and schools, who may need to provide advice and information about allergens to customers and clients.
What are the outcomes?
On completion of this training course, participants will be able to:
- Identify symptoms produced by the ingestion of allergens in food
- Outline why food business operators need to identify and control food allergens
- Identify foods that commonly cause adverse reactions Identify food allergens in dishes and products
- Identify routes of food allergen cross-contamination and methods of control
- State how communication can reduce the risk of adverse reactions
There will be a 40 minute multiple-choice test at the end of the course, which must be completed in order to gain certification from the Royal Society for Public Health (RSPH).
This course can be delivered in-house if required.
For further details or to book this course, please contact us via our online form, call our team on 01432 383500 or email firstname.lastname@example.org. You may also search for upcoming open courses on CPD Online.