This course is aimed at those handling food as part of their role. It provides all those who serve food with the necessary knowledge and understanding on ways to keep those with allergies safe.
Food allergies must be managed to keep the person with the allergy safe, this can only be achieved through avoiding exposure to the foods which cause the allergy. It is therefore vitally important that everyone who handles food understands how to read food labelling and is aware of ways to prevent cross contamination.
As of 13 December 2014, new EU food labelling rules, adopted by the European Parliament and the Council in 2011, ensures that consumers receive clearer, more comprehensive and accurate information on food content, and help them make informed choices about what they eat.
This course covers the 14 key allergens, what effects allergens may have on the body, the legalities around food labelling and way to prevent cross contamination within your day to day practice.