Understanding Food Allergens training to meet the requirements of Food Information Regs (FIR) 2014 as stated in NYCC Safeguarding Audit
NYCC Safeguarding Audit: Section 8: Management of Working Arrangements 8.9: Does the school have a plan to manage the risks of the 14 allergens listed in the Food Information Regulations (FIR) December 2014 and any other food allergens and intolerances?
Guidance There should be a system in place to gather information from parents/guardians regarding any allergens their children may have and to keep this updated. Provision of photo/information. Risk assessments should be in place for purchasing, storage, preparation, cooking, handling and service of foods containing allergens and communicated to staff involved in cooking/baking in schools, breakfast clubs, after school clubs and school meals (where not provided by NYCC Catering) Allergen advice and training available from Facilities Management Services – Catering via NYES
The Understanding Food Allergens training course has been created to ensure delegates are confident when it comes to understanding and managing food allergies and food intolerance and providing food allergen information.
Under the Food Information Regulations 2014, there is a legal responsibility to provide complete and correct food allergen information and manage food allergens within the workplace. These regulations apply to all businesses that serve or sell loose foods. This includes schools and other educational settings.
Understand and be confident in the management of food allergens and food allergen information.