Course Status

Bespoke, fees and dates on enquiry.

What will I learn?

After attending this course, learners will be able to

  • explain the term ‘food hypersensitivity’.
  • recognise the common symptoms of allergic reactions, anaphylaxis, coeliac disease, and food intolerances.
  • identify the 14 food allergens which must be declared if they are used as an ingredient.
  • understand what the law says about allergen labelling and declaration, and what you need to do to comply.
  • to communicate to engage positively with the food hypersensitive customer.
  • describe how to convey accurate allergen information in food items to the customer.
  • implement procedures and practices to control allergenic cross-contamination.
  • respond in an emergency when a customer has symptoms of a severe allergic reaction.

    Where will it lead me?

    Upon completion of this course, learners may want to attend our Level 2 Award in Food Safety in Catering course to gain a formal qualification

    Entry Requirements

    There are no formal entry requirements for this course but ideally delegates will have some food handling experience.

    Entry Requirements Age

    Applicants must be 19+ on 31/8 in the academic year of the course start date in order to apply/enrol on the course.

    Fee Details 1

    Fee on Enquiry please contact Business@sparsholt.ac.uk or Tel. 0845 850 0916

    Please Note

    All fees are correct at the current time and may be subject to change.

    Due to funding restrictions this course is not available to:

    · Existing full time Sparsholt College/Andover College students aged 16, 17 or 18 (or 19-24 with an EHCP) on the 31/8 in the year they started/start their course
    · Learners aged 19-24 with an EHCP

    • Fees:

    £0

    Level of Study:

    Part-Time

    Dates:

    • - (On enquiry)

    Interview:

    No

    Location:

    Sparsholt College, SO21 2NF

    Duration:

    09:30 - 12:30