RSPH Food Allergen Awareness Award Led by Catherine Maxwell

About

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. this session is useful for anyone involved in the food industry, whether preparing food or in a face-to-face role with customers.

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

At the end you will receive a RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks qualification!

A nutritious lunch that will accommodate any special dietary needs will be provided.

Led by Catherine Maxwell, Fellow of Royal Society for Public Health (FRSPH)