Working with Allergens (Chefs)

Course Overview

A food allergic reaction can be immediate and can be fatal. Worldwide there has been a sharp increase in food allergy and intolerance reactions. Allergy awareness training for hospitality service staff has been a legal obligation in the UK and Europe since 2014 and other countries also have their own regulations. This module is specifically designed for chefs and managers to develop an understanding of 14 identified major allergens and through a series of activities invites you to consider the foods served on your menu and what allergens may be 'hidden'. The module also explores key responsibilities of communicating to Food Service staff and customers through menu descriptions along with safe working practices in the kitchen. Case studies of allergic reactions adds emphasis to the importance of this subject. Along with allergies there is increasing demand for specific diets such as for medical conditions, religious belief or personal choice and this module explores some of these key diets and how chefs should be aware of the importance of different diets that customers may have.

This module will give chefs and managers important information to benchmark their standards and procedures and help identify areas to review. The module 'About ... Food Allergies and Special Diets' is designed for operational hospitality staff and would be appropriate to use with the whole team to review and develop standards across a department or company.

Learning Objectives

• Identify 14 major allergens and foods that contain them
• Identify key allergic reactions and the action you should take
• Read allergy labels and use the information to record correctly
• Identify how to declare allergens to customers
• Use best practice methods to minimise cross contamination of allergens
• State what information should be communicated to Food Service staff

Target Audience

Operational front of house staff in hotels, restaurants and bars to develop their knowledge and skills and comply with legal requirements. The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service or one of the Cookery programmes.

Duration

60 minutes