This essential course provides comprehensive understanding of food allergies, intolerances, and coeliac disease within the hospitality and catering sector.

It focuses on the critical importance of allergen management, legal requirements, and practical measures to ensure safe food service for customers with food allergies and intolerances.

Who is this course for?

This course is crucial for all staff working within the hospitality and catering industry who are involved in the preparation, handling, and service of food. It is particularly relevant for chefs, kitchen staff, waiting staff, and managers who need to understand and implement effective allergen management practices to ensure customer safety.

Course Content

• Understanding Food Allergies and Intolerances
• The 14 Major Allergens
• Legal Requirements and Responsibilities
• Cross-Contamination Prevention
• Menu Planning and Design
• Customer Communication
• Emergency Response Procedures
• Kitchen Protocols
• Food Preparation Areas
• Storage Requirements
• Cleaning Procedures
• Staff Training Requirements
• Documentation and Record Keeping
• Allergen Information Display

Course Objectives

• Understand the difference between food allergies, intolerances and coeliac disease
• Know how to identify and manage the 14 major allergens
• Be able to prevent cross-contamination in food preparation
• Understand the legal requirements for allergen information
• Know how to communicate effectively with customers about allergens
• Be able to implement safe food handling procedures
• Understand how to store ingredients safely to prevent cross-contamination
• Know how to respond to allergic reactions and emergencies
• Be able to maintain accurate allergen documentation
• Understand the importance of staff training in allergen awareness
• Know how to design and update menus with allergen information
• Be able to implement effective cleaning processes
• Understand how to verify allergen control measures