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 HACCP Level 2 course will provide you with the skills to identify and control risk relating to food preparation.
Foodborne illnesses and hazards in food The responsibilities of food handlers The effective control of hazards An explanation of Hazard Analysis Critical Control Points (HACCP)
This qualification is made up of one mandatory unit, the details of which are included at the end of this specification. Learners must successfully complete the assessment for the unit to achieve the qualification.
Food Hygiene course is offered by ELGee Training. ELGee Training provides up-to-date and current information for your workforce based on the requirements of the regulating authorities.
At ISA Support we are specialised to provide support to businesses within every point of the Food Chain. We can offer advice on choosing the correct system of work, policies and procedures for your workplace.
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