There are many aspects to catering which often cause concern, both for the catering industry, the service users and the local authorities. I can help you to reduce these concerns through consultation and provision of the following services.
HABC Level 2 Award in Food Allergen Awareness for Catering
This half day course is designed to educate catering staff in allergen awareness, to enable them to serve the food sensitive customer safely and confidently. It includes information about allergic reactions, what the 14 regulated, notifiable allergens are and where they are found, what the law says about food allergen information, FIR 1169/2011 and Natasha's Law, your responsibility to provide accurate allergen and ingredient information, and practical exercises in serving the food sensitive customer.
4 hours of interactive training is followed by a multiple choice questionnaire. Accredited by Highfield Awarding Body for Compliance, this course is also suitable for anyone needing or wanting to know more about food allergies in general.
HABC Level 3 Award in Food Allergen Management for Catering
This Level 3 course is a full day of learning and interaction, with practical exercises to enhance understanding of the processes involved from inception of a dish, sourcing and checking ingredients, writing your allergen policy and information, to serving the customer.
Aimed at managers and supervisors, this course gives you everything you need to make sure that your business is compliant with FIR1169/2011, and Natasha's Law. It will also help you to ensure that your staff are meeting their responsibilities under your supervision.
Practical Allergen Control Consultancy and Auditing.
Auditing is an effective way to monitor your practices and allergen control.
Call me in to carry out your audit, which will, when passed, enable you to display the Food Allergy Friends logo for one year. Regular audits ensure continued quality and good practice, thus maintaining your good name as a business.
Practical advice and coaching on how to avoid cross-contamination and provide safe food for your customers. Explaining to your staff the importance of good communication between them, the customer and the kitchen.
Allergy and cross-contamination policies, information documents, and menus
Menus need to be clear and informative for the food allergic or intolerant customer. Allergy policies and information needs to be available in written documentation, for the customer to read if they request it. It is important to give the customer the information about the ingredients used in your dishes so that they can make their own decision about their food choices.
Recognition and use of logo
Once your staff are trained and your paperwork and kitchen have passed our audit, you may have your establishment listed on our website. You will also be entitled to use our logo on your menus and in your window for each year that you meet the required standards.
I am available to speak at your food event, seminar or forum.
Raising awareness about living with, and catering for food allergy sufferers, and other dietary requirements