Why study this course?
This course is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry or are looking to work within the catering industry.
It is designed to provide knowledge and understanding of food allergens and foods that commonly cause intolerances, their characteristics and effects, the importance of effectively communicating information regarding allergenic ingredients to customers, and how staff can minimise the risk of cross-contamination from allergenic ingredients.
Learners should have a minimum of level 1 in English and maths or equivalent.
Day, time and duration
Exams will be held after the 4 weeks ends
Funding your course
If you are unemployed or in receipt of a low wage or benefits, this course may be free
For more information about funding your course, click here