Vaughan's Kitchen Cookery School
RSPH Food Allergen Awareness
RSPH Food Allergen Awareness
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Led by Catherine Maxwell, Fellow of Royal Society for Public Health (FRSPH)
This Level 2 Award in Identifying and Controlling Food Allergy Risks course will introduce you to a variety of topics including the 14 common food allergens, legislation and complying with the law, foods that commonly cause adverse reactions and more.
It involves guided training which is delivered in an interactive way, finishing with a 1 hour multiple choice question paper.
Useful for anyone involved in the food industry, whether preparing food or in a face-to-face role with customers.
A nutritious lunch that will accommodate any special dietary needs will be provided.
"Catherine has a thoughtful and detailed approach to her teaching and provides helpful feedback." Rich Stone
What will I learn?
- why food allergens need to be controlled
- 14 common food allergens, legislation & compliance
- why food allergens need to be controlled
- symptoms produced by ingestion of allergens
- strategies to control allergens and protect suspectable people from adverse reaction
What qualification will I receive?
RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks
Note for businesses, charities, schools and other organisations
Prices for a group of 6 or more on request. The course can be delivered either at Vaughan's Cookery School or in a location, date and time that suits.
