Member Training: Level 3 Award in Food Allergen Management for Caterers

With changes to allergen management & labelling incoming due to the introduction of Natasha’s Law. This qualification will help you understand the importance of having practical controls in place to reduce the risk of allergenic contamination.

Topics covered include the manager’s role in ensuring that food ingredients and allergens are effectively managed, procedures relating to the communication of ingredient information from supplier to consumer, the importance of implementing controls to prevent contamination from allergenic ingredients, and the methods for managing ingredient controls and procedures.

This course is suitable to a variety of supervisors and managers in catering, including those responsible for; the sourcing, purchase, delivery and storage of raw materials. Menu planning and design Kitchen supervision And also the owner/managers of smaller catering businesses

To book or for more information about this course please call 01603 473732 or email: [email protected]