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Food Allergy Training

Food Allergy Training

If you work in the food industry, you know that food allergies can be a matter of life and death for some customers. As a result, it is crucial for all employees who handle, prepare, or serve food to be aware of food allergens and how to manage them. That's why the Level 3 Award in Food Allergen Management was developed.
What will you learn
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The Level 3 Award in Food Allergen Management is designed to equip individuals with the knowledge and skills needed to manage food allergens in a safe and responsible manner.

The program covers a range of topics, including:

  • Common allergens: This section covers the most common food allergens, including peanuts, tree nuts, shellfish, eggs, and dairy products.
  • Cross-contamination: This section covers how allergens can spread from one food to another, and how to prevent cross-contamination.
  • Cleanliness and cleanliness: This section covers the importance of maintaining a clean and hygienic food preparation environment, including the use of appropriate cleaning products and procedures.
  • Food ingredients management during handling and processing: This section covers the importance of managing food ingredients to prevent cross-contamination and the importance of accurate labeling.

Target Group:

The Level 3 Award in Food Allergen Management is aimed at all individuals who work in the food industry and participate in handling, preparation, and serving food for customers. This includes chefs, cooks, food handlers, servers, and supervisors.

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Frequently asked questions
Is online education as effective as face-to-face instruction?
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How do I know if online education is right for me?
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How do I know if an online degree program is credible?
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What technical skills do online students need?
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Do online schools offer the same student support as traditional colleges?
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Introduction
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If you work in the food industry, you know that food allergies can be a matter of life and death for some customers. As a result, it is crucial for all employees who handle, prepare, or serve food to be aware of food allergens and how to manage them. That's why the Level 3 Award in Food Allergen Management was developed.

The Level 3 Award in Food Allergen Management is designed to equip individuals with the knowledge and skills needed to manage food allergens in a safe and responsible manner.

The program covers a range of topics, including:

  • Common allergens: This section covers the most common food allergens, including peanuts, tree nuts, shellfish, eggs, and dairy products.
  • Cross-contamination: This section covers how allergens can spread from one food to another, and how to prevent cross-contamination.
  • Cleanliness and cleanliness: This section covers the importance of maintaining a clean and hygienic food preparation environment, including the use of appropriate cleaning products and procedures.
  • Food ingredients management during handling and processing: This section covers the importance of managing food ingredients to prevent cross-contamination and the importance of accurate labeling.

Target Group:

The Level 3 Award in Food Allergen Management is aimed at all individuals who work in the food industry and participate in handling, preparation, and serving food for customers. This includes chefs, cooks, food handlers, servers, and supervisors.

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