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
This course is delivered via eLearning. Delegates can complete the training in their own time. At checkout, please provide the delegate's full name.