The aim of this regulated qualification is to provide individuals with knowledge of the basic food safety practices that are essential in the food industry. This includes the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control measures.
The New Food information Regulations came into being in Dec 2014
EU legislation has identified the 14 most common food allergens in Europe and requires that they and their derivatives are declared on food labels . It is important that manufacturers and retailers apply allergen risk assessment and controls to these ingredients throughout the production process.
• Cereals containing gluten – wheat, rye, oats, barley, spelt, kamut or their hybrid strains
• Crustaceans e.g. lobster, crab
• Fish • Lupin
• Nuts – almond, hazelnut, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nut, Queensland nut
• Celery and celeriac
• Sulphur dioxide and sulphites
This qualification covers: • The different roles in ensuring that food ingredients and allergens are effectively managed; • Common allergens and intolerances; • Procedures relating to the accurate communication of ingredient information, from supplier to consumer; • Hygiene considerations with regard to allergen and ingredient control; and • Procedures relating to the control of contamination and cross-contamination of allergenic ingredients.