Since December 2014 allergen labelling rules were changed. The new regulation introduced the requirement for allergen information to be displayed on non-packed and pre-packed foods for direct sale. The Serving the Allergic and Food Intolerant Customer course is designed for individuals who want to develop an understanding allergies and their causes and the understanding of food labels.
Serving the Allergic and Food Intolerant Customer course introduces learners to allergy awareness, understanding pre-packed food labels and serving non-packed food. The course covers legislations and understanding of food labels with an ingredients list, warnings on packed food and how to prepare and serve non-packed food.
Serving the Allergic and Food Intolerant Customer course is essential for individuals who are responsible for serving food and drinks to customers. Gaining a thorough understanding of allergens and food labels will enable you to serve your customer better and with their interest at heart.
Global Edulink offers the most convenient path to gain recognised skills and training that will give you the opportunity to put into practice your knowledge and expertise in an IT or corporate environment. You can study at your own pace at Global Edulink and you will be provided with all the necessary material, tutorials, qualified course instructor, narrated e-learning modules and free resources which include Free CV writing pack, free career support and course demo to make your learning experience more enriching and rewarding.
At the end of the Serving the Allergic and Food Intolerant Customer you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.
|Common Career Paths For Food and Beverage Manager|
|1: Allergy Awareness|
|1.2 Food allergies and intolerance|
|1.4 Regulated allergens|
|1.5 Benefits of allergy awareness|
|2: Understanding Pre-Packed Food Labels|
|2.2 Old and new labels|
|2.3 Allergy advice statements “Free from…” foods|
|2.4 Allergy alerts|
|3: Serving Non Packed Food|
|3.2 Providing allergen information|
|3.3 Creating an ingredients list|
|3.4 Avoiding cross contamination|
|3.5 Serving customers with food allergies|
|3.6 Dealing with an allergic reaction|