The National Association of Care Catering (NACC) has launched a new training workshop and qualification for 2018 that will help care caterers to safely manage food allergy, food intolerance and coeliac disease.
The one-day HABC qualification, running on 8 February at Aimia Foods in Haydock and 15 February at Brakes Covent Garden, is aimed at those responsible for the management of food safety.
This course aims to cover food allergy facts and figures, common allergenic foods, hidden allergens, food allergy and the law, allergenic hazards and control measures.
At the end of the course, the candidates will know how to manage allergenic hazards from supplier to plate and what is required to comply with current food safety legislation.
The qualification is assessed by the learner completing 16 workbook questions set by HABC and marked by the centre during the course.
Earlier this year, the NACC, the Hospital Caterers Association (HCA) and the Institute of Hospitality (IoH) announced the launch of the first professional catering qualification for health and social care catering.
The Level 2 Award in Professional Cookery in Health and Social Care, officially approved by the Ofqual Regulated Qualification Framework is designed for people who cater for patients and residents in a health and social care setting and aims to develop their awareness of diet and appetite issues.
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