Created by Channel 1 Creative Media
Category Safety > Food Services and Distribution Safety
Allergen control is now a legislative requirement and managing allergen risks requires specified procedures in your workplace. Procedures must be in place for cleaning and sanitizing work areas prior to any food preparation. This Allergens course provides a simple checklist to assist food handlers in the management of food allergies.
Once the course is completed, you will have learned about the main food ingredients that cause allergies, risks during processing, and what is intolerance. This course is one part of a 19-part Food Safety Series aimed at staff and management of anywhere food is manufactured, processed, or served.
Distinguish between intolerances and allergies
List the main food ingredients that cause allergies; Identify the risks that can occur during processing
Recognize your responsibility as a food handler
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