RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks
This course is ideal for anyone involved in the production, sale, preparation or serving of food who has the responsibility of identifying and controlling food allergy risks.
Course covers the following: –
- why food allergens need to be controlled.
- the symptoms produced by ingestion of allergens in food.
- strategies to control allergens and protect susceptible people from adverse reactions.
Routes of food allergen cross contamination and methods of control
Course modules: