Allergens, Nutrition & Health HABC Course

A food allergy results in a person having an atypical response to a particular food. To avoid individuals suffering from these responses, it is essential for all those responsible for the purchase, delivery, production and serving of food in the catering industry to have an excellent knowledge of allergens and their control.Equally essential for the food handlers, is to have a basic understanding of nutrition and the requirements of special diets to enable the planning and provision of well-balanced meals that will have a positive impact on health.

Achievement of a Highfield HACCP qualification will give learners a firm understanding of the principles of HACCP and ensure the cost-effective implementation of a food-safety management system. This will ultimately reduce the risk of food poisoning and food complaints. Upon successful completion of the qualification learners will receive a Highfield certificate that evidences their knowledge of HACCP. Implementing what they have learned on their HACCP training course will lead to improved standards of safety in a catering environment.