Food Allergen Management

Objective

The main objective of this training is to provide participants with the knowledge and skills necessary to ensure the safety of customers with food allergies and intolerances. Throughout the course, key aspects will be covered, ranging from a basic understanding of allergies to the implementation of emergency procedures. This training offers a comprehensive and practical approach to allergen management in the food industry.

Training Content

1. Understanding Food Allergies
2. Legal Requirements
3. Prevention of Cross-Contamination
4. Menu and Ingredient Knowledge
5. Customer Communication
6. Handling allergy requests
7. Emergency Procedures
8. Documentation and Record Keeping
9. Refresher Training
10. Resources and Additional Materials

Designed for

This training is intended for food industry professionals involved in food handling, preparation, or service. It is ideal for chefs, cooks, waitstaff, and food safety managers who want to enhance their knowledge of proper allergen management and comply with current regulations.

Duration

2 hours