It is vital to train the staff of every company that manages food and beverages in any way, to ensure the health of its customers but also to maintain the good name of its brand. Professional management and labeling of food with respect to allergenic ingredients is a matter of great importance for the food industry, whether a company is active in the field of catering, hotels, processing, packaging or even e-food.
Upon completion of the program it is expected that the trainees of your business will:
a) To enrich and upgrade their knowledge regarding the legislation on Allergenic Foods (Reg. 1169 / 2011), the correct application of appropriate practices / manipulations, the implementation of a safety program for allergenic foods.
b) Develop their skill level so that they can apply new ways of controlling allergens, evaluate the processes that are applied and take the appropriate corrective actions.
c) Acquire knowledge and skills regarding communication and customer behavior issues as well as emergency management.
d) Develop the requirements for the implementation of good Health Practices.
e) Understand the importance of allergen management.
F&B Managers, Chefs, Kitchen Staff, Food Managers, Quality Control Managers, HACCP Team Members, Food Operators