Food Allergies and Intolerances Course
In person
To be agreed with the interested company
Price: On request.
Professor: Irene Molinos
About the course
Current regulations establish that any establishment that offers meals, unpackaged foods, packaged foods upon request, or immediate-sale food products is responsible for having a system that allows it to inform its customers about potential allergens in its dishes or products, and will be subject to the corresponding penalty in the event of noncompliance. Therefore, it is very important to dedicate resources to meeting the training requirements for these workers.
The food allergy and intolerance course at SAIA follows a fully updated program, with a high level of practical content, taught by highly qualified professionals with experience in the sector.
Who is it for?
Anyone who, due to their work, has direct or indirect contact with food and already has prior knowledge of food safety and needs to delve deeper into food allergies and intolerances.
Course outline
Introduction
The allergen plan, legal regulations (European Regulation 1169/2011)
Allergies and intolerances
Adverse reactions to food: what is an allergy?, substances or products that cause allergies or intolerances, allergy symptoms, allergy treatment, the most common food intolerances, good food handling practices (menu design, suppliers, receiving raw materials, storing raw materials, food preparation), and good service practices.
Consumer information
Communication with the client and how to provide information.
