This Food Allergen course will enable learners 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.
DurationThis Food Allergen course will enable learners 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.
Course content
Practical and theoretical first aid training course covering:
Our food safety courses are delivered at your venue or via live interactive video conference training. We also run open courses – please see link below for available dates.
We provide training throughout the Northwest. Our training is aligned to relevant guidelines. Our trainers are experts in various fields and each specialise in key subject areas.
They are all highly skilled and experienced trainers with many years of solid industry knowledge and a thorough understanding of relevant legislation, guidelines, standards, training frameworks and current practice.
All our trainers are expert at not only the course topic and the delivery of the course, but also in making the training relevant to your specific environment and training needs. We pride ourselves on tailoring our courses, making them bespoke to our clients.
No matter which of our courses you are interested in, we have an experienced, fully compliant trainer to meet your needs and deliver the training on the relevant subject.
Managing food safely will minimise the prevalence of people being poisoned and a food management system, based on HACCP (Hazard Analysis Critical Control Points), is necessary to be able to achieve this effectively.
Every kitchen must comply with Hazard Analysis and Critical Control Points. This course is aimed at managers, and kitchen staff that are looking after the paperwork and day-to-day management of the kitchen.
This course aims to educate care staff who do not work directly with preparing or handling food but work in an environment where food is dealt with elsewhere or only with low-risk foods. The course familiarises the learner with basic food hygiene practices so they can work safely near food.
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain.
This course provides a nationally recognised qualification (Royal Society for Public Health) and covers essential knowledge on how to prepare and store food safely to prevent contamination and food poisoning.
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