This course is designed to provide food handlers and staff involved in the preparation and service of food in the hospitality industry with knowledge and understanding of food allergens, food intolerance and food sensitivity.

Learners will learn about the characteristics and effects of these and the importance of effectively communicating information regarding allergenic ingredients to customers, staff and others involved in the business.

The course also explains changes to legislation affecting the provision of food allergen information and identifies how staff can minimise the risk of cross-contamination from allergic ingredients.