Food Allergen Management – Level 3

Name of Course
Level 3 Food Allergen Management
Course Aim
The aim of this course is for delegates to gain an understanding of food allergen management.
Target Audience
This course is aimed at individuals responsible for the purchase and delivery of food.
Course Objectives
Candidates attending this course will know and be able to apply the knowledge relating to the control of food ingredients, including allergens, at all stages of food purchase and production. They will understand the process for ensuring that accurate ingredient information is available for consumers at point of sale and service and the controls that need to be in place in order to reduce the risk of allergenic contamination.
Course Overview
  • Introduction to food allergens
  • Allergies, intolerances and coeliac disease
  • Symptoms of allergic reactions and how to respond
  • Allergens legislation
  • Food labelling requirements
  • The 14 regulated allergens
  • Free-from claims
  • Managing allergens from purchase to service
Format of Delivery
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