The Allergen for Management course is essential for anyone in the food service industry, especially those responsible for assessing allergen risks or in supervisory roles. This course ensures participants are well-versed in identifying and managing the 14 key allergens. Attendees will learn to differentiate between food allergies, intolerances and coeliac disease, understand the biological processes involved and know how to respond to anaphylaxis. The course emphasises the importance of accurate allergen communication and effective control measures to prevent cross-contamination, ensuring food safety and compliance with legislation. With food allergies frequently making headlines, it’s crucial for food industry workers to understand allergens and manage risks effectively. The course can be delivered to a maximum of 12 candidates, remotely or in a classroom and candidates are assessed to ensure their understanding.
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10/12/2024
John Brennan
