About course
Program Description:
The program aims to introduce participants to food allergens and methods for controlling them in food preparation and service environments, with a focus on reducing the risks of cross-contamination, the importance of accurate communication of allergen information, and compliance with food safety practices and relevant regulatory requirements.
Program Objectives:
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Understand the concept of food allergy and food intolerance and distinguish between them.
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Identify common food allergens and their potential health effects.
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Recognize the importance of providing clear and accurate allergen information to consumers.
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Apply preventive measures to reduce the risk of cross-contamination in food-related workplaces.
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Enhance food safety practices and comply with regulations and legislation related to food allergens.
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Raise professional awareness to ensure consumer safety and improve the quality of food service.
Target Audience:
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Workers in the food and hospitality sector.
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Food preparation and service staff.
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Employees in food retail outlets.
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Individuals seeking to enhance awareness of food allergens and comply with food safety requirements.
