COURSE: “Food Security in allergies and food intolerances”

Objectives

• Knowing the dangers for allergic or intolerant people that can be present during the food consumption and the causes of such danger.

• Discovering the implications of these health risks as well as the preventing measures carried to avoid them.

• Improve the competitiveness among the sector’s businesses through a quality training for their professionals, in the unattended sector setting.

   

Some Contents

1. Differences between allergy and food intolerence.

2. Allergens types. Classification and Behaviours.

3. Food Types and their Care.

• High-risk Food and Low-risk food.

• Non-allergic Foods.

• Food Preservation.

4. The handler role in the guarantee of the security and healthiness of the food products.

5. The dangers. Food Contamination. Cross-contamination: direct and indirect.

• Storage risks, kitchen risks, risks in the dinning hall and service.

• Guidelines aimed for risk prevention.

6. Transport, reception and storage requirements for food.

7. Applied legislation and regulation.

———————————————————————————————————–

Course: “Coeliac Consumer Services”

This course is aimed to all the hierarchy ranks of the business. From reception and customer services, kitchen and service, to the business owner. The course presents the social and health care situation of the coeliac sector and its immediate setting, family and attendants, which is affected also by the illness. It brings closer to the everyday reality of the hotel/restaurant, the specific attention these people need. The quality perceived for the coeliac consumer or his/her surroundings, the attention that would include the Security perception given by all and each one of the business members related to the “customer’s services.”

The coeliac people, and the surrounding of those minors, need a high level of efficiency and rigour in the compliance of the Food Security to wake up confidence and security in their perception. The course aims to create conscience and responsibility, comprehension and awareness with the illness. The students acquire knowledge of the responsibilities that are assumed when attending this market sector. This affects directly to the improvement of the service and therefore in the life quality of the coeliac and his/her surroundings.

Objectives

• Improvement of the competitiveness of the sector’s business through a quality training of the professionals that belong to them, in the setting of a new offer for a unattended sector: the coeliac sector.

• To create a compromise with the coeliac illness. To develop awareness and responsibility in the setting of the Coeliac Customer Services.

   

Some contents:

Coeliac Disease and gluten.

• Health care problems.

• Social problems and complexity.

• Genetic Factor of the disease predisposition.

• Trigger factors: nutrition, immunity, intestinal permeability.

   

Diet as the only treatment.

• Life Quality. Restrictions.

• Confidence and liability of the business that give services to the coeliac consumer.

• Rights and Privileges of the patient/consumer. How to distinguish them.

Legislative Situation. Applied Regulation and Legislation.

———————————————————————————————————–

Course: “Nutrition and food allergies”

This course is directed to any curious professional.

Objective

To give the non-specialized public, a basic knowledge of nutrition, food quality and problems related to the diet.

To know the the problems of food allergies and intolerance from a practical perspective, applied to the tourist and catering sector.

Some contents:

Basic Nutrition

• Nutritional groups

• Problems associated to a bad nutrition

• Genetic factors of predisposition

• Trigger factors: nutrition, immunity, intestinal permeability.

Food Allergies and intolerances

• Definitions and basic concepts

• Food Allergies and intolerances types

• Life Quality. Restrictions. Allergens.

• Food Technology.

• Tourist and entertainment situation