Allergen Management & Labelling

1 Hour · 5 Modules · Free

Self-paced — learn at your own pace, stop and resume anytime. Your progress is saved as you go.

The allergens and why traces matter, cross-contact control, labels that tell the truth, and serving the allergic customer. Food safety runs from farm to fork — allergens travel the whole chain, from the ingredients that arrive to the plate that is served.

Modules

1. The allergens and why traces matter
2. Cross-contact control in a real kitchen
3. Labels that tell the truth
4. Serving the allergic customer
5. When it goes wrong: incidents, recalls and learning

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