Food Allergen Awareness and Control in Catering
Level 2 (Foundation)
Now covers PPDS in line with Natasha's Law
This book is an invaluable resource for those who sell or serve food to customers. Whether attending a taught or e-learning programme, the information contained in this handbook is essential for Level 2 learners and employees.
| Quantity | Price |
|---|---|
| 1 | £5.25 |
| 2 - 9 | £4.20 |
| 10 - 99 | £3.15 |
| 100+ | £2.60 |
All prices are per unit and are exclusive of VAT and shipping.
Product overview
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:
- PPDS
- 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
Product details
- Title: Food Allergen Awareness and Control in Catering
- Authors: Richard Sprenger, Euan MacAuslan and Judith Hutchinson
- Pages: 24
- ISBN: 978-1-912633-40-1
- Illustrations: Full-colour illustrations & photos
- Format: A5 firmback, gloss finish
- Published: March 2020, 2nd Edition
Recommended use
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.
Product updates
| File | Size |
|---|---|
 These updates include the PPDS requirements, which will feature in the 3rd edition of the book. | 285.88 KB |