Learning Outcomes:
By the end of this course, participants will:
- Understand the importance of food allergen awareness in the catering industry.
- Identify common food allergens and their sources.
- Demonstrate knowledge of allergen cross-contamination prevention measures.
- Implement effective communication strategies to inform customers about allergen information.
- Recognize the legal obligations and responsibilities related to food allergens in catering.
Scope:
The Level 2 Award in Food Allergen Awareness and Control in Catering covers a wide range of topics, including:
- Overview of food allergens and their impact on health.
- Identification of common allergens in food.
- Cross-contamination prevention strategies.
- Allergen labeling and communication.
Learning Model:
The trainer uses up-to-date training techniques and a variety of training methods, to give all participants the best opportunities for learning, including: Lectures, Tutorials, Class Sessions, Group Discussions, Interactive Workshops, Simulations Exercises, Case Studies, Individual Assignments, Templates and Tools
Assessment:
Multiple choice questions based exam
Course Content:
- Introduction to Food Allergens:
- Definition of food allergens.
- Overview of allergic reactions and their severity.
- Common Food Allergens:
- Preventing Cross-Contamination:
- Best practices for avoiding cross-contact during food preparation.
- Cleaning and sanitization protocols.
- Allergen Communication:
- Creating allergen-aware menus and signage.
- Legal Requirements and Compliance: