Good handling practices for allergies, food intolerances, and celiac disease

About the course

Allergies, food intolerances, and celiac disease are an increasing risk in the food sector. This official 4-hour training, approved by the Government of Andorra, provides the essential knowledge to prepare and serve food safely to people affected by these conditions. It is intended for anyone who needs to prepare meals for allergic and/or food-intolerant individuals in their workplace.

What will you learn?

• Differences between food allergy, food intolerance and celiac disease.
• Common allergens: dairy, fish, nuts, legumes, gluten, and latex.
• Coeliac disease: symptoms, treatment and protocols.
• Food labelling and consumer information legislation.
• Good handling practices to avoid cross-contamination.
• The 5 basic rules: plan, clean, separate, protect, and label.
• Safe preparation of gluten-free and coeliac-friendly meals.
• Practical exercises.

Methodology

Theoretical class supported by a PowerPoint presentation. The course concludes with an exam that must be passed with at least 50% correct answers to obtain certification.

The course includes all documentation and is delivered by certified professionals in Biology, Bromatology, Food Science and Technology, and Environmental Engineering.