Who is this qualification for?
This qualification is aimed at individuals responsible for the purchase, delivery, production and serving of food in the catering industry and is also suitable for those who own/manage a small catering business.
How long will it take?
This qualification is usually achieved by taking a one-day or two evening classroom-based course.
These include the different roles in ensuring that food ingredients and allergens are effectively managed, the characteristics of food allergies, procedures relating to the accurate communication of ingredient information, from supplier to consumer, hygiene considerations with regard to allergen and ingredient control, and procedures relating to the control of contamination and cross contamination of allergenic ingredients.
This qualification is assessed by an open-response workbook and marked by your tutor.
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