Details
Who should attend?
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.
Learners successfully achieving this qualification may wish to progress to HABC Level 4
Award in Managing Food Safety in Catering
Subjects Covered
The different roles in ensuring that food ingredients and allergens are effectively
managed
Common allergens and intolerances
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.
Duration
1 Day
Assessment
This qualification is assessed by a learner workbook set by HABC and marked by the centre.
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.
Learners successfully achieving this qualification may wish to progress to HABC Level 4
Award in Managing Food Safety in Catering
Subjects Covered
The different roles in ensuring that food ingredients and allergens are effectively
managed
Common allergens and intolerances
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.
Duration
1 Day
Assessment
This qualification is assessed by a learner workbook set by HABC and marked by the centre.
Reviews
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The Food Allergy Training Consultancy has been set up to provide food allergy awareness training to food service businesses in line with the recently introduced Food Information for Consumers (FIC) Regulations 1169/2011. The regulations stipulate that ALL food businesses need to provide information on the 14 listed allergens within the regulations should they be in any menu dishes on their premises.
We are also able to provide CIEH food safety training in conjunction with STCC center.
We are also able to provide CIEH food safety training in conjunction with STCC center.
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