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)