Course Overview
Allergen control is now a legislative requirement and managing allergen risks requires specified procedures in your workplace. Procedures must be in place for cleaning and sanitising work areas prior to any food preparation.
Learning Objectives
In this video, viewers will learn:
- What is intolerance?
- The main food ingredients that cause allergies
- Risks during processing
Target Audience
Target audience is staff and management of anywhere food is manufactured, processed or served.
Business Outcomes
This video will provide your staff with a good knowledge of intolerances and allergies, as well as the risks associated with food processing.
Duration
4 Minutes
