Description
The Food Allergy, Allergens and Intolerance Management Training course is designed to educate all interested people – from the server and hostess in the front of the house, to the manager and executive chef, to the line cook in the back of the house, food processors, packer, packagers… – about the severity of food allergies and the precautions that must be taken.
The training will cover what is a food allergy, the different types of food allergens, how to identify symptoms of a food allergic reaction, and what to do if a food allergic reaction occurs in a restaurant, school or from a food product.
The training will also cover the best practices for employees to serve food allergic clients including the role of management, how to correctly prepare an allergen safe meal for food allergic clients, the front of the house, and back of the house responsibilities.
Allergen Management is a documented system that food businesses need to develop to identify and control food allergens in their recipes; to train employees on handling allergenic ingredients and to communicate the risk and presence of food allergens in meals to customers. After completion of training the candidate will be able –
- To understand the need for Allergen Management Plan.
- To understand the Food Allergy & allergens.
- To develop understanding on the basic requirements of controlling the Allergen cross-contamination.
- To enable delegates to focus understanding on Global burden due to Allergens.
- To provide an Overview of the Global Labelling policies.
- To provide an overview of daily errors in Allergen Management & best practice to avoid them.
- To give Delegates an overview of How to Audit the Requirements of the Allergen management.
Course Objective
- Understand the need for Allergen Management Plan.
- Understand the Food Allergy & allergens.
- Develop understanding on the basic requirements of controlling the Allergen cross-contamination.
- To enable delegates to focus understanding on Global burden due to Allergens.
- Overview of the Global Labelling policies.
- Overview of daily errors in Allergen Management & best practice to avoid them.
- Overview of How to Audit the Requirements of the Allergen management.
- Case studies & Discussion.
Eligibility criteria
- Mid to Senior level employees working in the food industry
- Entrepreneurs
- Food handlers
- Food Professionals
Who should attend?
- CEOs, project managers, buyers, supervisors, food servers, cooks, mobile food vendors, host/hostesses and any one
- New staff members
- People who want to set up their own food business
- Useful starting point for staff who may wish to go on to become supervisors or managers
- Aspiring food professionals
- All those involved in any aspect of food handling, through the supply chain, retail, and food
preparation. - Anyone working in the catering, hospitality, or manufacturing industry to include food processing,
hotels, restaurants, schools kitchens, and hospital kitchens.
What you’ll learn?
- Definition of food allergy and food intolerance
- Understand the difference between a food allergy and food intolerance.
- Identify 8 allergens
- Know food allergic reaction
- Illustrate the procedure for notifying emergency response if a food allergic reaction occurs.
- Prepare to talk about best practices for serving a food allergic people, including the role of management, front of the house and back of the house employees.
- Explain how to properly make an allergen safe meal for a food allergic people.
- Analyze a situational case on how to properly serve a food allergic person.
