WHO, EU & US-FDA based International Food Allergy & Food Intolerance Management Course

How does this course differ from others?

According to most Food Hygiene training content available in the market today, the focus seems to cover majorly on contamination prevention and precaution only and this is why, even for chefs who has more 10 years of experience, the knowledge he/she may have, might still evolve around food poisoning incident investigation only!

And this is why we have developed this course, because in reality, "Food Allergy" has a lot more than just "Gluten" to be managed and controlled. The question is do you know that according to the latest WHO, EU & US-FDA based International Food Allergy & Food Intolerance Management guideline, how many more allergens are there that most of F&B professionals today are not awared of! 

For example, have you ever heard of a health condition called "PKU: Phenyl Ketone Urea"? Do you know that if your guest who has this condition consumed artificial sweetener at your service (i.e. aspatam), they could die from kidney failure in a matter of minutes!

If an example I have mentioned above is new to you and your team, this course is definitely a MUST!

What will you learn?

This course will provide all F&B leaders with one-stop-service/full loop in-depth Food Allergy and Food Intolerance Strategic Management knowledge, to the level that they all can identify what kind of allergens should be avoided by who, which allergens/ingredients should be labled in buffet line,  which allergens/ingredients should all the chefs be awared of and communicate effectively with service team during a-la-carte /fine dining services. 

Not only that, this course will also provide full international guideline (E-Book) of all points mentioned above, together with full investigation SOPs to help distinguish beween Food Poisoning, Food Allergy & Food Intolerance professionally and efficiently, in a way that you have never known before!

Last but not least, this course can also be delivered in 2 options, which are Training alone & Training+ Audit package, depend on your choice.

Course Outline

1) Introduction to Food Poisoning, Allergy & Intolerance Concept

2) Symptoms, reasons behind, SOPs involved, and E-BOOK details explanation

3) Common human body responding progress, when being exposed to allergens

4) WHO, EU & US-FDA based: Critical allergens list and global ( WHO) updated statistic involved with each allergen related incidents

5) WHO, EU & US-FDA based: Incident investigation guideline, how to distinguish between Food Poisoning, Allergy & Intolerance incidents, legal documentation and evidence records management.

6) WHO, EU & US-FDA based: International Incident Severity Level Grading & Evaluation

7) WHO, EU & US-FDA based:  Anaphylactic Shock Incident & Patience Management