Food businesses are now required by law to provide customers with accurate information on the 14 food allergens if they are included in any of the food products they produce, sell or serve. This education specific course will provide the learner with the knowledge to recognise the 14 allergens, differentiate between allergen and intolerance, identify common triggers for anaphylaxis and outline the duties of staff within education.
Course Objective
- Recognise the 14 allergens
- Differentiate between allergen and intolerance
- Identify common triggers for anaphylaxis
- Outline the duties of staff within education
