Food Allergens

 is designed to help learners identify the particular food allergens which must, by law, be recognised and to understand why foods containing allergens must be handled carefully.

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Course Overview

The number of deaths associated with food allergy remains relatively low, but some reactions can be life-threatening, making it necessary to ensure that individuals along with their families should understand the potential severity of the Food Allergens and the resultant adverse consequences.

This course aim is to provide clear information upon allergies and intolerances to expand the learner’s knowledge related to specific food items and recognize the importance of ensuring foods are labelled correctly to lower the chance of consumers getting a mild or severe allergic reaction though allergic food consumption.

Learning Objectives

1

Learners will be able to understand the difference Between Food intolerance and allergy

2

Learners will be able to identify common food allergens

3

Learners will gain a mastery on knowing c the control of foodborne toxins

4

Learners will be able to learn how identify Symptoms of an allergic reaction.and know the effects of poor allergen control

5

Learners will be able to apply relative allergen controls

Course Outline

  • Food allergy VS Food Intolerance
  • Common Food Allergens
  • Food borne toxins, allergic reactions
  • Identification of necessary control measures to mitigate with the allergic situation in an effective way
  • Management of Allergens

Who Should Attend?

This highly practical and interactive course has been specifically designed for:

This course in intended for General Public and for personals performing their obligation at: Bakeries and butcheries, Food Manufacturing Units, Food markets/stalls, Restaurants, cafes and coffee shops, Supermarkets, Takeaways.

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