This course provides learners with an introduction to the key allergens, where they can be found and common control measures used when handling allergens in the food industry.
This course provides learners with an introduction to allergens and how they should be handled and managed in the food industry.
Topics covered includes:
Staff, including production line workers, contractors and maintenance.
Suitable for lower levels of English language and literacy.
On completion of this course, learners will be able to: