Curso de extensión universitaria Alérgenos y contaminación cruzada

The completion of a classic program typically entails earning 18 ECTS credits

1.- Food Allergies and Intolerances. 30h

• Subject 1. Types of Allergies, Foods that Produce Them, and Symptoms. Action Protocol for Assistance in The Event of An Allergy. 10 Am
• Subject 2. Types of Intolerances, Foods that Produce Them, and Symptoms. 10 Am
• Unit 3. Gluten and lactose intolerances. 10 am

2.- Regulation on Allergens and Information to The Consumer. 50h

• Subject 4. Eu Regulation 1169/2011 on Food Information Provided to The Consumer. Fundamental Concepts.
• Subject 5. Royal Decree 126/2015 on Food Information of Foods that Are Presented without Packaging. Implications in Hospitality.
• Subject 6. Modalities of Information to The Consumer on Allergens.
• Subject 7. The 14 Allergens of Obligatory Declaration. Packaged and Unpackaged Foods in Which They Can Be Found.

3.- Allergen Control Plan and Good Practices in The Kitchen. 50h

• Topic 8. Law 17/2011 on Food Safety and Regulation (EC) No. 852/2004 on Hygiene of Food Products.
• Unit 9. Development of An Allergen Control Plan. Critical Points Analysis System and Correct Hygiene Practice Guides.
• Subject 10. Control of Cross-Contamination I: Good Practices for Reception and Handling of Raw Materials, Preparation of Dishes, and Conservation.
• Unit 11. Control of Cross-Contamination Ii: Good Cleaning and disinfection practices for utensils and facilities.

4.- Planning and Preparing Menus without Allergens. 30h

• Subject 12. Key Steps for The Creation of A Letter. Allergen Marking.
• Subject 13. Technical Sheets of Dishes. Ingredients List. Allergen Substitution.
• Subject 14. Preparation of Menus Suitable for People with Allergies and Intolerances.
• End of Degree Work. 20h