RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks
NVQ
Online
Description
-
Type
NVQ Level 2
-
Methodology
Online
-
Class hours
4h
-
Duration
Flexible
-
Start date
Different dates available
-
Online campus
Yes
-
Delivery of study materials
Yes
-
Support service
Yes
-
Virtual classes
Yes
This course ideal for those needing an understanding of basic food hygiene practices in the work or home environment. This qualification will benefit anyone working in a situation where food is prepared, cooked and served. Relevant to all catering operations - for example, restaurants, pubs, hotels, fast-food outlets, retail, travel, contract catering, in hospitals, care and nursing homes, schools, prisons and armed forces. It is suitable for those starting work in the food industry or for those wanting a good understanding of food safety in their own homes.
Facilities
Location
Start date
Start date
About this course
There are no formal qualifications required.
Awarding Body
Royal Society of Public Health (RSPH)
What courses can I do after this?
You can progress onto the RSPH Level 3 Award in Supervising Food Safety in Catering.
Reviews
This centre's achievements
All courses are up to date
The average rating is higher than 3.7
More than 50 reviews in the last 12 months
This centre has featured on Emagister for 14 years
Subjects
- Allergy
- Risk
- Catering
- Food safety
- IT risk
- Risk Assessment
- Communication
- Management
- Review
- Communicating
Course programme
Session 1 - Food allergy and intolerance
- Food safety
- Food allergens - a food hazard
- Food allergy
- Food intolerance
- Coeliac disease
- Food allergy -a growing problem
- Food information for consumers
- Consolidation
- Introduction
- Risk assessment
- Risk management
- Risk communication
- Risk review
- Introduction
- Communicating allergen information to customers
- Developing anf maintaining allergen awareness
- Summary
- Consolidation
Additional information
£40.00
The cost includes tuition and examination fee.
RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks