Allergies and intolerances to food continues to be a significant health issue, both in the UK and internationally. According to the Food Standards Agency around 1 to 2% of adults and 5 to 8% of children in the UK have a food allergy, with upto 1 in 55 children having a peanut allergy. In addtion some people need to avoid certain foods because of food intolerance.
It is recognised that accredited training e.g. Level 2 or Level 3 in Food Allergens is not suitable for everyone's needs and companies recognise that there is a need for training they do not wish to subject their staff to a formal examination that accompanies accredited training.
This course is suitable for anyone who is involved in the preparation of food in catering, schools, canteens, residential care homes.
By the end of the course the learner will understand:
- Common allergens and intolerances
- The different role in ensuring that food ingredients and allergens are managed effectively
- Procedures relating to the control of comtanination and cross-contamination of allergenic ingredients
- Hygiene considerations with regard to allergen and ingredient control