Food-allergen management depends on reliable information and controls across purchasing, storage, preparation, production and service.
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RQF and International awards from Level 1 to Level 4
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Food-allergen management depends on reliable information and controls across purchasing, storage, preparation, production and service. A learning brief should identify the products, setting and decisions participants are expected to make.
Follow allergen information from a supplier specification to the person using it or communicating with a customer. Discuss cross-contact and change-management responsibilities without inventing safe limits or providing individual medical advice. The current qualification specification and local information requirements need confirmation.
Food supervisors, quality staff, procurement and catering/service teams.
Food-safety programme guide · Food-safety consulting
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