Everyone who prepares, serves or sells food in any type of food business needs to:
be fully aware of the foods that may trigger an allergic reaction and
know what precautions need to be taken to ensure that customers do not eat a food that they are trying to avoid.
Participants will understand the types of food allergies, how to reduce the risk of allergenic contamination and relevant legal requirements. Crucially, participants will also understand the management systems that should be put into place.
This course is an Ofqual regulated qualification.