Food Safety & Food Hygiene For Catering Intermediate Training Course

Managing food allergies is crucial for consumer health, and the food industry plays a pivotal role in ensuring safety. Allergen Management systems are designed to help food businesses identify, control, and communicate potential allergens in their products. Allergen Management is a documented system that food businesses need to develop to:identify and control food allergens in their recipes;train employees on handling allergenic ingredients; and communicate the risk and presence of food allergens in meals to customers.This course aims to familiarise you with the fundamentals of food allergen management and the importance of labelling and allergen information.

This clause by clause training course will cover Regulatory 638 General Hygiene Requirements for food premises and transport of food. This course is designed to give an in-depth explanation into the practical understanding and implementation of this regulatory requirement within South Africa for a Food Premise.

This course provides updates on recent developments for HACCP, including Codex Alimentarius 2022 Guideline for HACCP. It also covers HACCP, in general, to help refresh your memoryCompletion criteria: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment to complete this course. You have 12 months access to this course, effective from the date of purchase.