The course is designed for everyone who works with food. Food handlers must ensure that the food they prepare, serve or sell is safe to eat.
DurationThe Allergen Awareness, explains the difference between Allergens, Intolerances, UK/EU legislation and Natasha's Law. The course is designed for everyone who works with food. Food handlers must ensure that the food they prepare, serve or sell is safe to eat.
What am I going to learn?
The Level 2 Allergen Awareness qualification is designed to provide knowledge and understanding of food allergens, their characteristics and effects and the importance of effectively communicating information regarding allergenic ingredients to customers.
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Modules include:
Recognising an allergic reaction and learning what to do.
Identifying common allergens and the foods they can be found in.
Understanding food safety legislation including Natasha's law.
Finding allergen information and communicating this to customers.
Carrying out an allergen risk assessment.
Devising an action plan to ensure legal compliance when back in the workplace.
Hygiene Sue provides flexible and blended training solutions for food safety, HACCP, Allergens, Apprenticeships and industry accredited training courses.
The Level 2 Food Hygiene Course is essential for anybody who works with food in your setting.
The incident of allergies and allergic reactions have been increasing in the UK. Allergies can cause severe life threatening allergic reactions called Anaphylaxis.
This training is intended to furnish basic information regarding the Hazard Analysis and Critical Control Point (HACCP) system for understanding the system requirements and to provide implementation skills.
The QA Level 2 Award in Food Safety (Refresher) (RQF) has been specifically designed for those who hold a regulated Level 2 or above Food Safety qualification and would like to refresh their knowledge of current best practice.
In line with the National Standards reflecting specific needs, this qualification provides a thorough understanding of food safety procedures.
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