Level 3 in Food Allergen Management

About Course

  • Learning Outcomes
  • Assessment
  • Understand the terminology of food allergies and food intolerances and the responsibilities for effective treatment of them
    • determine the difference between food allergy and food intolerance
    • State the responsibilities of employers in ensuring food ingredients are effectively managed
    • Summarize the importance of food ingredient management procedures
  • Comprehend the attributes of food hypersensitivities and food narrow mindedness
    • Identify common food allergens
    • Identify the common signs and symptoms of an allergic reaction
  • Understand the procedures for accurately communicating ingredient information from suppliers to consumers.
    • Identify how to obtain accurate ingredient information
    • State the requirement for allergen and ingredient labelling
    • State the importance of communication relating to allergen and ingredients control
    • Determine the importance of training employees to control allergens and ingredients.
  • Familiar with hygiene precautions for the control of allergens and ingredients.
    • State the importance for high standards of personal hygiene when dealing with food production
    • Outline procedures for effective cleaning supporting allergen management
    • Identify the importance of effective waste disposal for allergens
  • Comprehend strategies identifying with the control of tainting and cross-defilement of allergenic fixings
    • State the importance for checking supplier deliveries
    • Identify how to best store ingredients to reduce contamination
    • Identify how work flow designs can support in the effective management of allergens
    • Identify actions to take where allergen contamination has occurred
    • Identity methods for evaluating food ingredient controls and procedures
    • Permits you to keep up with your everyday obligations Allows you to maintain your day

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