New for 2018, the one-day ‘HABC level 3 award in food allergen management for caterers’ will cover the below topics:
- Characteristics of food allergy, food intolerance and coeliac disease
- Food allergy facts and figures
- Common allergenic foods
- Hidden allergens, food allergy and the law
- Different approaches to communicate food allergy information
- Allergenic hazards and control measures
- Allergy awareness training for food handlers
To give those responsible for the management of food safety the knowledge “to manage allergenic hazards from supplier to plate and comply with current food safety legislation.”
NACC national chair, Neel Radia, said: “It’s vital that care providers have robust policies in place to ensure that all food allergies, intolerances and coeliac disease are safely managed, and training is a crucial part of this.
“The NACC is committed to supporting the care sector with up-to-date information and training, and our new workshop and qualification will give teams the knowledge and confidence to recognise hazards and manage food allergens at every touch point.
“We encourage all care providers to review the training requirements of their catering teams and sign up to complete the course and qualification.”
The first workshop will take place on 8 February 2018 at Aimia Food Limited (Merseyside,) and the second on 15 February at Brakes Ltd (Covent Garden.)
For £199+VAT for NACC members and £266+VAT for non-members, the workshop includes the course, exam, certificate and lunch, and can be booked via info@thenacc.co.uk.