It is estimated that, in the UK, approximately 1-2% of adults and 5-8% of children have a food allergy and 1 in 100 people have coeliac disease.

It is also estimated that there are approximately 10 deaths per year as a result of food allergies.

Food business operators must ensure that allergen management requirements are in place.  All Kitchen and service staff should understand their role in preventing an allergic reaction to food and are aware of their responsibility to carry out best-practice.

This ½ day course will look at the factors that will help those who suffer from allergies and food intolerances.

• Administration
• Purchasing
• Delivery
• Storage
• Labelling
• Preparation
• Food service