This course is aimed at Head Chefs, Supervisors, Catering Managers and Food Business Operators.
The course covers the actions, duties and responsibilities needed for managing the 14 major allergens effectively in the kitchen from purchase through to service. It details suitable controls that can be implemented at every stage.
The course is structured into 7 modules that require completing in order. The duration of the course is 3 hours footage and then your assessment follows of 30 multiple choice questions of which will take around 45 minutes. The pass mark is 20/30 and your result is instant. You do have the opportunity to try as many times as required without any additional cost. There is an instant digital certificate on passing.
This course will assist in giving you the confidence to be the key point of contact for Allergen control within a kitchen setting.