Food allergies (adjustment to eu regulation 1169/2011)
Descripción
A single mishandled ingredient can put an allergic customer at risk and expose the business to serious liability. This course helps food businesses provide accurate information to customers who must avoid certain ingredients, covering the allergen information rules under EU Regulation 1169/2011, general guidance on food allergy and intolerance, and voluntary best-practice guidance on cross-contamination controls for pre-packed and loose foods, along with labelling, hygiene and the responsibilities and sanctions involved.
Dirigido a personal de empresas alimentarias, hostelería y restauración que gestiona la información de alérgenos al cliente.
Teleformación con tutor · Bonificable para empresas vía FUNDAE.
Programa detallado
1. Food Allergies. Adjustment to EU Regulation 1169/2011
- Food allergies and intolerances
- Adverse reactions of foods
2. Alimentation and Nutrition
- Alimentation and nutrition
- Control and hygiene of foods
3. Labelling and Responsibilities
- The labelling in alimentation products
- Responsibilities and sanctions
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