Key Course Objectives

This course covers general allergies, food allergies and food intolerances and explains the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures

Who is it for

For anyone working in the catering or hospitality industry

Duration 100 minutes
Assessment Method Continuous assessment/multiple choice throughout the course
Certification Approved by CPD & RoSPA
Max Delegates If you have 5 or more learners wishing to take this course, please contact Trainusafety for an economical 'bulk' licence
This course is
available:
Online

£35 per candidate

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