Managing allergens within hospitality can be a minefield and FBOs can sometimes feel that it adds extra complication to the already complex process of running a business. We will take you on a step by step journey to ensure you are not just complying with the latest legislation but also going the extra mile to ensure the safety of your customers and your staff.
What we will cover:
Communication and training; risk management – cross contamination and allergen audits vs standard food safety audits; good practice – reporting of incidents and near misses; software vs manual systems; #14 allergens and more; the law and changes to pre-packed for direct sale (PPDS); unique selling point – benefits to the business of providing for the free-from customer.
Who should attend?
This course is aimed at management, supervisors, chefs, kitchen management and will be of a level 3 (Intermediate) standard.
Cost: £151 + VAT (Members), £210 + VAT (Non-members), £50 +VAT (Students) per delegate
Time: The courses start at 9.30am with an approximate finish time of 4.30pm.