The National Association of Care Catering (NACC) has launched a new training workshop and qualification for 2018 that will help care caterers confidently and safely manage the complex area of food allergy, food intolerance and coeliac disease.
The one-day course and qualification – HABC Level Award 3 in Food Allergen Management for Caterers – is aimed at those responsible for the management of food safety, including supervisors, head chefs, chef managers and managers.
The comprehensive programme will give delegates the knowledge to manage allergenic hazards from supplier to plate and comply with current food safety legislation.
Topics to be covered include the characteristics of food allergy, food intolerance and coeliac disease; food allergy facts and figures; common allergenic foods; hidden allergens, food allergy and the law; different approaches to communicate food allergy information; allergenic hazards and control measures; and allergy awareness training for food handlers.
The first training workshop takes place on Thursday 8 February 2018 at Aimia Food Limited in Haydock, Merseyside, and the second is on Thursday 15 February 2018 at Brakes Ltd in Covent Garden, London.
Neel Radia, the NACC’s national chair, said: “It’s vital that care providers have robust policies in place to ensure that all food allergies, intolerances and coeliac disease are safely managed. Training is a crucial part of this. The NACC is committed to supporting the care sector with up-to-date information and training and our new workshop and qualification will give teams the knowledge and confidence to recognise hazards and manage food allergens at every touch point. We encourage all care providers to review the training requirements of their catering teams and sign up to complete the course and qualification.”
The one-day training workshop costs £199+VAT for NACC members and £266+VAT for non-members* and includes the course, exam, certificate and lunch. Bookings are being taken now via the NACC office on 08707 480 180 / email@example.com.