Description
By the end of this course learners will be able to:
- State what the law says in relation to allergy awareness in the workplace
- State what food allergens are
- List the 14 types of food allergens
- Outline good practice in relation to preventing allergic reactions
- State how to clean, dispose, store, prepare, cook and serve food to prevent allergic reactions
- Highlight the symptoms of an allergic reaction and how to react