MAS Environmental Ltd has changed.

Food safety courses are no longer being offered but the website will remain active for information.  Please check out this page to know more.

Regular courses in Cambridge and nationwide in-house training offered for food handlers and other catering staff of all levels

About this course

Food allergies are on the increase and can cause severe illness and in some cases even death.  If you prepare, serve or sell food you need to be aware of the issues and how to protect people who are allergic / intolerant to particular ingredients.

All delegates receive a certificate of attendance

 Highfield 2

The importance of Allergen Awareness

The new allergen regulation has been in place for some time. Do your staff really understand how easy it is to get it wrong? Do they they realise the consequences of making a mistake? Do you know how you can ensure your business gets it right? This new practical half day interactive course is aimed at anyone in a food business who wishes to understand more about practical allergen controls and will focus on these key areas on how easily things can go wrong, the consequences of getting it wrong and how to ensure you get it right.

To help this process we are offering a practical interactive course to assist businesses in :-

  • Managing the change in identifying potential allergens
  • Understanding the importance of Allergen labelling
  • Helping staff to understand food allergies and their responsibility


Check out the upcoming course dates


At the University Centre in Cambridge from 10.00am - 3.30pm

Click here for more information


£75 + VAT per person

If you are interested in this course or for more information please contact us at [email] or call 01223 441671.

Course level

Course cost

£75 +VAT per delegate

Cost includes course book, notes and light refreshments

Upcoming course dates

No course dates available yet

Course Location

Courses are held at the University Centre, Cambridge.  See our Course Location page for more information.

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