Food Allergens and Food Manipulation Course

The current regulations that are related to allergies and intolerances fails to eliminate the risk of accidental adverse reactions in susceptible consumers, since they can present allergies or intolerances. To prevent these accidents, it is essential to know these pathologies and deepen the knowledge of food and measures that must be imposed on the food industry, and you can achieve this thanks to the study of the course of food allergens and food handling. This training will allow you to control possible risks and implement preventive measures, as well as be updated in terms of nutritional food legislation.

- Identify and control food allergens. - Know the regulatory framework in the management of food allergens. - Learn to manage and control the risks derived from these substances. - Deepen the study of celiacy and its diet. - Know how good practices in the elaboration of dishes for allergic people. - Study latex allergy.

The work outputs of this course of food allergens and food handling will allow you to work in food industry companies, in the hospitality sector as a cook or waiter, in supermarkets and food sales centers to the final consumer, where quality training, hygiene and food safety is fundamental and mandatory.

Thanks to this course of food allergens and food manipulation you will obtain knowledge about the main food allergens, current regulations, nutritional labeling, effective communication to inform customers and how to answer questions and requests related to allergies and food intolerances, as well as good hygiene practices in food handling.

This course of food allergens and food handling is aimed at those who wish to specialize in allergic substances, because they work in food industry companies, such as kitchen staff and food manipulators or who manage food establishments and wish to offer maximum security to their customers.