This course covers general allergies, food allergies and food intolerances and explains the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.
This course is aimed at anyone who uses abrasive wheels, or employs people who use abrasive wheels as part of their work activities.More Information
This qualification looks at hazards and controls and how to implement and monitor food safety procedures within a managerial role.More Information