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:
- explain the difference between allergies and intolerances.
- identify the most common allergens in the bakery, pastry, and confectionery industry.
- provide customers with accurate and transparent information about ingredients.
- recognize the risks of cross-contamination in day-to-day sales operations.
- respond to customer questions about allergens and intolerances confidently and responsibly.
