What Will I Learn?
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.
Why study at Global Edulink?
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.
|Access Duration||The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.|
|Who is this Course aimed at?||
|Method of Assessment||
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.
|Certification||Those who successfully complete the course will be awarded the Serving the Allergic and Food Intolerant Customer by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.|
|Awarding Body||CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.|
|Progression and Career Path||Once you successfully complete the Serving the Allergic and Food Intolerant Customer you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to https://www.payscale.com. The certification will enable employees in the capacity of junior and senior workers, Supervisors and Managers who serve customers to gain employment with high earning potential.
|1: allergy awareness|
|1.2 Food allergies and intolerance||00:00:00|
|1.4 Regulated allergens||00:00:00|
|1.5 Benefits of allergy awareness||00:00:00|
|2: understanding pre-packed food labels|
|2.2 Old and new labels||00:00:00|
|2.3 Allergy advice statements “Free from…” foods||00:00:00|
|2.4 Allergy alerts||00:00:00|
|3: serving non packed food|
|3.2 Providing allergen information||00:00:00|
|3.3 Creating an ingredients list||00:00:00|
|3.4 Avoiding cross contamination||00:00:00|
|3.5 Serving customers with food allergies||00:00:00|
|3.6 Dealing with an allergic reaction||00:00:00|
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