Everybody who prepares, serves or sells food in any type of business should be fully aware of the foods which may trigger an allergic reaction and know the precautions which need to be taken to prevent this.
Under the Food Information Regulations 2014, food business operators have a legal responsibility to provide complete and correct food allergen information to customers.
- Impact of food allergy and intolerance
- Identify, manage and control the risks associated with food allergens
- Apply principles of practical allergen management
- Develop good practice in the workplace to provide allergen information
To book a place or request further information, call us on 01964 553034 or email firstname.lastname@example.org with your requirements.
One day, Monday - Friday, 9am - 2pm.
£65 per person.
Share this course
There are no formal entry requirements.
City and Guilds Level 2 Diploma in Professional Cookery
Harry’s work experience placement at the College proved crucial in helping him determine the career he wants to follow in cookery.
He spent a week working alongside the hospitality staff in one of Bishop Burton’s canteens and says the experience brought home to him the
importance of teamwork – something he is keen to experience further in his working life.
“We’ve studied many different units based on all aspects of the catering industry,” said Harry.
“We’ve learned all the practical skills needed to prepare us for any sort of job in the kitchen. There are a lot of examples of students who have studied this course at Bishop Burton and gone on to have great jobs in the industry.
“I learned so much during my work placement at the College. It was an amazing experience. I learned it is a real team effort to make sure the food gets out there on time to the customers.
“I’d now like to work as a chef in the army because of that teamwork aspect.”