COURSE OVERVIEW & BENEFITS
It is estimated that up to 8% of children and 2% of adults suffer from a food allergy in the UK. Every year 5,000 people will end up in hospital and 10 will die due to an allergic reaction to food. Eating out can be dangerous for allergy sufferers as statistics by the European Food Safety Authority (EFSA) suggest that 7 out of 10 reactions happen when eating out and 1 in 5 allergic reactions for children occur in schools. It is therefore no surprise that research by the Food Standards Agency and Allergy UK suggest 53% of allergy sufferers avoid eating out because they do not trust the information they are given.
The Food Information Regulations 2014 now require food businesses to declare 14 allergenic ingredients in both prepacked and non-prepacked food and drink, This information must be accurate and consistent, and can be communicated to the consumer either written, verbally or both. Allergen training for management is now more important than ever.
This 1 day accredited (RQF) qualification is aimed at those responsible for the management of food safety, including supervisors, head chefs, chef managers, managers, etc. This comprehensive course explains in detail the characteristics of food allergy, food intolerance and coeliac disease. At the end of the course candidates will have gained knowledge in how to manage allergenic hazards from supplier to plate and what is required to comply with current food safety legislation.