Program Description:
This program provides a deep dive into managing food allergens within hospitality operations. Participants will learn to identify allergens, interpret labeling requirements, implement prevention protocols, and manage recall procedures. Case studies and practical exercises help participants develop risk mitigation strategies, ensuring guest safety and regulatory compliance.
Core Objectives:
- Identify major food allergens and their potential risks
- Apply labeling best practices for allergens
- Implement allergen prevention strategies in kitchens and service areas
- Develop effective recall procedures in case of contamination
- Ensure compliance with legal and safety standards
- Enhance guest trust and confidence
Program Duration: 7 hours
Who Should Attend: Kitchen staff, chefs, service staff, F&B supervisors, restaurant managers