Allergens and Intolerances in Sales
This module provides basic knowledge about allergens and food intolerances in the day-to-day operations of a bakery, pastry shop, and confectionery. Participants will explore common allergenic ingredients and learn how to provide customers with accurate and responsible information. The goal is to gain confidence in handling sensitive customer inquiries and to make an important contribution to protecting public health.
After the course you can:
- Understanding the difference between allergies and intolerances
- Knowledge of the most common allergens in bakeries, pastry shops, and confectioneries
- Ability to provide customers with accurate and transparent information about ingredients
- Raising awareness of the risks of cross-contamination in everyday retail operations
- Confidence in handling relevant customer inquiries and consultation situations
