Course Description
Anyone working in the food industry, from food preparation through manufacturing, distribution, and retail, needs to take special care to ensure that the food products are safe to eat, especially for consumers with food allergies or intolerances.
Course Objectives
- Explain the basic terms like food allergy, food intolerance, anaphylaxis, cross-contamination
- Outline the laws and regulations governing the production, manufacturing, retail, and handling of allergenic food
- Identify the 14 food allergens and which key foodstuffs they can be part of
Details
CEUs: .50
Training Time: 20 minutes
Language: British English
Key Features: Animated Video, Audio Narration, Post-Assessment
