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Module 2

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Learning Outcomes

The purpose of the Coeliac Society of Ireland training programme for industry, is to establish restaurant and food service best practice in the safe production of meals for coeliac customers.

  • The learner will understand the laws the businesses have to adhere to.
  • Learners will understand the FSAI guidance on gluten free
  • Learners will understand the measure needed to build gluten free provision into the businesses HACCP system.
  • The learner will identify good practice in providing safe food for coeliac customers, through purchasing, storage, preparation, zoning by area or by time, serving/hot holding)