Guided Learning Hours
Approximately 1 -2 hours are required for this course.
Form of Assessment
A short test concludes each module. A passmark of 70% for each module is required to successfully pass the course.
Syllabus
- Introduction to food allergens, allergies, intolerances and coeliac disease
- Symptoms of allergic reactions and how to respond
- The 14 major allergens
- Legislation relating to allergen control (Including Natasha’s Law)
- “Free from” claims
- Managing allergens
- Providing allergen information to customers