Aim and Objectives of this course is to;
- Define allergens and identify the major allergens recognized by Irish law.
- Explain the legal requirements for allergen labeling and information provision in prepacked and non-prepacked foods sold in Ireland.
- Recognize the symptoms of allergic reactions and understand the potential severity of allergic responses.
- Describe the principles of allergen control, including segregation, cleaning, and sanitation practices to prevent cross-contact.
- Demonstrate proper procedures for handling, storing, and preparing food to minimize the risk of allergen contamination.
- Understand the importance of effective communication regarding allergen information with customers and within the food establishment.
- Identify strategies for managing allergen risks in various food service settings, such as restaurants, catering operations, and retail establishments.
- Discuss case studies or scenarios related to allergen management to apply theoretical knowledge in practical situations.
- Assess personal and organizational allergen management practices and identify areas for improvement.
- Commit to ongoing allergen training and education to ensure compliance with evolving regulations and best practices.
Certificate
Certificate of Attendance Moran Safety Services will be issued to all learners who attend this course.