This book provides a summary of key issues for supervisors and managers who may be working towards a Level 2 qualification.

The topics covered in this handbook include:

• purchasing and delivery
• storage
• preparation (pre and post-cooking)
• allergen chart
• cooking
• plating up and garnishing
• service
• front-of controls
• communication with customers
• cleaning controls and waste management
• personal hygiene controls
• allergen policy, validation and delivery companies

An ideal resource for learners completing a level 2 allergens training course or for those working in a catering environment (such as food handlers and managers) that need to improve their knowledge on allergens.