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Food Allergens Awareness and Control in Catering

$4.80

  • Invaluable training resource for selling and serving food
  • Compliments taught or e-learning programmes
  • All Level 2 Food Allergen topics covered
  • Written by leading experts Richard Sprenger, Euan MacAuslan and Judith Hutchinson

Instructor: R Sprenger, E MacAuslan and J Hutchinson

Language: English

Validity Period: Lifetime

التصنيف:

الوصف

This book provides a summary of key issues for supervisors and managers who may be working towards a Level 2 qualification.

The topics covered in this handbook include:

  • purchasing and delivery
  • storage
  • preparation (pre and post-cooking)
  • allergen chart
  • cooking
  • plating up and garnishing
  • service
  • front-of controls
  • communication with customers
  • cleaning controls and waste management
  • personal hygiene controls
  • allergen policy, validation and delivery companies

An ideal resource for learners completing a level 2 allergens training course or for those working in a catering environment (such as food handlers and managers) that need to improve their knowledge on allergens.

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