SKU:
FOODALLCONTCATBK
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.

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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
FileSize
PDF icon These updates include the PPDS requirements, which will feature in the 3rd edition of the book.285.88 KB