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Food Allergy Awareness and Level 2 Food Hygiene Training Bundle
This food allergy and food hygiene training is made up of two food safety courses, Food Allergy Awareness and Level 2 Food Safety and Hygiene for Catering. It is aimed at food handlers working in a catering environment, such as cafés, restaurants or takeaways.
Learners are introduced to the fourteen common food allergens and the importance of handling food containing allergens carefully. The training also satisfies a food handlers legal obligation to undertake appropriate food safety training.
Why take this Food Allergy Awareness and Level 2 Food Hygiene Training?
If you own, manage or work in a food related business, you will be affected and will need to ensure your operation is compliant with EU Food Information Regulation No. 1169/2011 (FIR) / Food Information for Consumers Regulation (FIC). These regulations affect all caterers and food service organisations, no matter how big or small, and require food businesses to provide allergy information on unpackaged and pre-packed foods.
As a business owner or food handler, you also have a duty to comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and Food Hygiene (England) Regulations 2005. This requires Food Businesses to ensure that food handlers are supervised, instructed and trained in food hygiene and food safety in a way that is appropriate to the work they do and enables them to handle food safely and hygienically.
Food Allergy Awareness e-learning content
The Food Allergy Awareness course contains the following e-learning:
- An introduction to food allergy awareness – This module introduces learners to the objectives of this course and the skills they will gain upon completion.
- What is a food allergy? – This section looks at what food allergens are and how to recognise symptoms of an allergic reaction.
- Legislation – This section explores the fourteen allergens listed by law that food handlers need to recognise. Learners will find out what ingredients and examples of food can cause allergies and what labelling is required on pre-packed food.
- Practical Process – This module looks at things learners need to consider to keep consumers safe, how they can provide allergen information specific to your food business and how they can safely prepare and store or package food without cross contamination.
Level 2 Food Safety and Hygiene for Catering e-learning content:
The Level 2 Food Safety and Hygiene for Catering course contains the following e-learning
- An introduction to Food Safety and Hygiene – In this introduction learners will look at and learn how popular terms relate to food that has been prepared and served.
- The Effect of foodborne Illness – Looking at what foodborne illnesses are and how they may impact us from a personal and legal responsibility.
- Food Law – Food often has a long journey from growth and harvesting, through to delivery and preparation and finally through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and food safety.
- Hazards and Contamination – How food becomes contaminated, exploring food safety hazards and hygiene risks and how they arise or how they may be prevented and controlled.
- Food Preservation, Food Storage and Temperature Control – How to control contamination through safe temperatures and storage.
- Personal Hygiene – This section looks at why personal hygiene is so important when working with food hygiene in catering. From hand washing, health, first aid, protective clothing and appearance.
- Hygienic Premises and Equipment – This section looks at what part the premises and equipment design play in maintaining hygienic, pest-free conditions for food caterers.
- Hazards Analysis and Critical Control Point (HACCP) – It is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section explains how to control food safety hazards at critical control points using a HACCP based Food Safety Management System.
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