This module is about managing allergens in a catering environment.
Food Business Operators (FBOs) must know what to do when serving a customer who has a food allergy, food intolerance or coeliac disease because ingredients can cause reactions.
Some of these reactions can be life-threatening. By law, FBOs must inform their customers if allergens are in the food they serve.
It is very important that FBOs ensure that their staff are educated and trained to have awareness of allergens and their impact on human health. This will help FBOs implement the necessary allergen controls.
At the end of this module, they will be a knowledge check, Please send all your answers to : admin@proverbs31woman.co.uk
When you finish all the modules, you will have an end assessment.