Allergen Management Course in Hospitality

This course in allergen management in hospitality allows students to acquire knowledge about the importance of implementing a food management and control system in the world of hospitality. All personnel who manipulate food must know the diseases related to the allergens, as well as the obligations and the different methods and techniques used to establish conditions of control and safety in the food served, complying with what is stipulated in the new European Regulation 1169/2011 on the food information provided to the consumer in which the obligation to communicate the presence of allergens in the non -packaged foods destined for sale is established.

- Know the general aspects of food intolerances and allergies. - Determine the characteristics of food. - Specify the causes that cause food pollution, specifically cross pollution in allergen pollution. - Identify the most important aspects that the new regulation in terms of food allergens includes. - Identify the characteristics of the implementation of a control plan and allergen management. - Know the purpose of food security.

He develops his professional activity both on his own and integrated into companies, public or private, dedicated to accommodation, food and drinking services in the hotel sector.

The allergen management course in hospitality is intended for students to acquire the knowledge, skills and aptitudes necessary to plan and integrate a system of allergen control and management in any establishment of the food sector. The allergen management course will train professionals in the hospitality sector on allergen control and their correct labeling.

The allergen management course in hospitality is aimed at hospitality professionals as well as all those interested in acquiring the necessary cooking to implement and develop protocols and control plans and management of allergens. Especially, the present course of allergen management in hospitality, is indicated for all those professionals who, for obligatory compliance according to the new European Regulation 1169/2011, as is the case of the hotel sector, need to acquire the necessary competences to perform different tasks in relation to food allergens.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.