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Food Allergen Management for Caterers

This qualification covers: the different roles in ensuring that food ingredients and allergens are effectively managed; common allergens and intolerances; procedures relating to the accurate communication of ingredient information, from supplier to consumer; hygiene considerations with regard to allergen and ingredient control; and procedures relating to the control of contamination and cross-contamination of allergenic ingredients.
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Available Places: 11
Class Number: 212062
Haverfordwest CLC (Archives)
Full Concession
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ID: 1527, revised 14/02/2023