Training type: Face-to-face.
Duration: 3 hours
Aimed at: All from 16 years.
- Differentiate between allergy and intolerance.
- Know the foods that contain the 14 types of allergens
- Interpret the labeling of packaged products and identify the types of allergens.
- Obligations that have been incorporated from the new laws.
Index of contents
A. Requirements related to the food information of the foods that are
B. Importance of knowledge and information to the consumer, about the
potential allergens in unpackaged foods:
- Any ingredient or technological aid that appears in the ANNEX or derives from
a substance or product that appears in said ANNEX that causes allergies or
intolerances, and is used in the manufacture or preparation of a food and follows
being in the finished product, even if in a modified form
C. Mandatory labeling indications for certain food products.
- Exhaustive knowledge of the labeling, especially that of those substances or
products that cause allergies or intolerances (ANNEX).
ANNEX: SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES
1. Cereals containing gluten
2. Crustaceans and crustacean-based products
3. Eggs and egg-based products
4. Fish and fish-based products
5. Peanuts and peanut-based products
6. Soy and soy-based products
7. Milk and its derivatives
9. 9, Celery and derived products
10. Mustard and derived products
11. Sesame seeds
12. Sulfur dioxide and sulphites
13. Lupins and products based on lupins
14. Molluscs and mollusc-based products
Additional information about the course
Once the course is finished, the allergen card is issued, at no additional cost.
This course is taught by nutrition experts and transmitted in a dynamic and effective way.