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.
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.
This HACCP training is for all persons employed in food and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and management of HACCP systems.
This course will ensure that all employees are aware of the purpose of Food Safety and the purpose of protecting consumers against food poisoning.
In line with the National Standards reflecting specific needs, this qualification provides a thorough understanding of food safety procedures.
The Qualsafe Level 3 Award in HACCP for Food Manufacturing (RQF) is ideal for managers and supervisors that are responsible for assisting in the development and maintenance of HACCP based food safety management procedures in a food manufacturing environment.
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