This course covers general allergies, food allergies and food intolerances and explains the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.
WHO THIS COURSE IS FOR:
This CPD accredited qualification is aimed at those responsible for the purchase, delivery, production and serving of food in the catering industry. It is also particularly suitable for those who own or manage a catering business. Learners achieving this qualification will be able to apply their knowledge relating to the control of food ingredients at all stages of food purchase and production. They will also gain an understanding of the process for ensuring that accurate ingredient information is available for consumers at the point of sale and the controls that need to be in place in order to significantly reduce the risk of allergenic contamination.
The topics and learning outcomes of this course are regarded by the Foods Standards Agency as being important to maintaining good practice in the production, preparation and service of safe food.
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