SFBB Pack Training SFBB Allergen Awareness BY James Morris ESL
SFBB Allergen Awareness Introduction:
Welcome to a crucial segment of the SFBB Pack Training Course, developed by James Morris ESL. In today’s video, we’ll underscore the significance of comprehending allergens in the workplace for both management and staff.
Understanding the 14 allergens in food safety is paramount. If you serve a customer with a food allergy, it’s not just important; it’s crucial because these allergies can be exceptionally perilous. By law, it’s mandatory to inform customers if certain allergens are present in the food you prepare.
Let’s quickly review the key allergens:
- Cereals containing gluten: Like wheat, rye, barley, and oats, commonly found in bread and pasta.
- Crustaceans: Shellfish like shrimp, lobster, crab, and prawns can cause allergies.
- Eggs: Present in baked goods, mayonnaise, dressings, and some meats.
- Fish: All types, such as cod, salmon, tuna, and haddock, can cause allergies.
- Peanuts: Common in peanut butter, snacks, sauces, and sweets.
- Soybeans: In products like tofu, soy milk, soy sauce, and some baked goods.
- Milk: In dairy products like milk, cheese, yogurt, and butter.
- Nuts: Includes almonds, hazelnuts, walnuts, cashews, pistachios, and Brazil nuts.
- Celery: Found in salads, soups, stocks, and some processed foods.
- Mustard: Includes seeds and products like sauces, dressings, and marinades.
- Sesame seeds: Commonly found in bread, breadsticks, hummus, tahini, and sweets.
- Sulphur dioxide and sulphites: Used as preservatives in dried fruits, wine, and processed meats.
- Lupin: In flour, seeds, and lupin-based ingredients in certain bread and pasta.
- Molluscs: Shellfish like mussels, clams, oysters, and scallops, and their products.
Always check labels and ingredient lists for these allergens, as they might be present in foods. If you have dietary concerns or allergies, seek additional information for your safety.
CONCLUSION:
Remember, getting it wrong when it comes to allergens can have severe consequences. In some cases, mistakes can lead to a criminal record or even imprisonment. Understanding and adhering to allergen regulations are not just legal obligations; they’re essential for the safety and well-being of both your customers and yourself. Stay informed, stay compliant.
Conclusion: The Power of Active Learning for ESL Students
In conclusion, this video showcases the effectiveness of active learning in ESL education. By engaging students in a dynamic, hands-on process, we empower them to comprehend complex concepts, overcome language barriers, and take ownership of their learning journey.
James Morris of SFBB Training stands out as a trailblazer in ESL food safety education in the UK. His commitment to helping non-compliant food outlets transform from Zero to Hero, achieving 5-star food hygiene ratings, is commendable. Morris’s dedication to providing comprehensive training demonstrates that language should never be a barrier to achieving excellence in food safety.
If you’re an ESL student, educator, or someone passionate about food safety, this video is a must-watch! Join us in fostering a community of knowledgeable individuals who can make a positive impact on food safety standards worldwide. Don’t forget to like, subscribe, and hit the notification bell to stay updated on our latest content. Until next time, stay safe and keep learning!
