SKU:
ALLERGHBK
Food Allergen Awareness and Control in Catering
Level 2 (Foundation)

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:

  • 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: 28
  • ISBN: 978-1-912633-40-1
  • Illustrations: Full-colour illustrations & photos
  • Format: A5 firmback, gloss finish
  • Published: March 2020, 2nd Edition