The Highfield Calorie Labelling course provides participants with essential knowledge and practical skills to implement calorie labelling effectively in food service and retail settings. Participants will learn about regulatory requirements, nutritional information, menu planning, and customer communication related to calorie labelling. This course is ideal for food business operators, chefs, menu developers, and anyone involved in food preparation and service.
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Learning Objectives:
– Understand the importance of calorie labelling in promoting informed food choices.
– Comply with legal and regulatory requirements for calorie labelling.
– Calculate and interpret calorie content accurately.
– Implement effective menu planning strategies with calorie labelling.
– Communicate nutritional information to customers effectively.
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Course Outline:
Module 1: Introduction to Calorie Labelling
– Importance of calorie labelling in promoting public health.
– Overview of regulatory requirements and guidelines (e.g., FDA, EU regulations).
– Role of calorie labelling in supporting consumer choice and health awareness.
Module 2: Nutritional Information and Labeling Requirements
– Key nutritional components: calories, macronutrients, and micronutrients.
– Legal requirements for calorie labelling on menus and food packaging.
– Formatting and presentation guidelines for nutritional information.
Module 3: Calculating Calorie Content
– Methods for calculating calorie content in recipes and menu items.
– Adjusting recipes to meet calorie labelling requirements.
– Using software and tools for accurate calorie calculation.
Module 4: Menu Planning and Modification
– Strategies for incorporating calorie labelling into menu planning.
– Developing balanced and nutritious menu options.
– Menu modification techniques to reduce calorie content without compromising taste or quality.
Module 5: Communicating Nutritional Information to Customers
– Effective communication strategies for calorie labelling.
– Educating customers on interpreting nutritional information.
– Handling customer inquiries and providing additional nutritional guidance.
Module 6: Implementing Calorie Labelling in Food Service Settings
– Steps for implementing calorie labelling in restaurants, cafes, and food outlets.
– Staff training and compliance with calorie labelling regulations.
– Overcoming challenges and promoting adherence to labelling requirements.
Module 7: Case Studies and Best Practices
– Analysis of successful calorie labelling initiatives in food service.
– Case studies highlighting benefits and challenges of calorie labelling.
– Practical applications and lessons learned from real-world examples.
Module 8: Monitoring and Evaluation
– Methods for monitoring compliance with calorie labelling regulations.
– Evaluating the impact of calorie labelling on consumer behavior and food choices.
– Continuous improvement and adapting calorie labelling practices based on feedback.
Module 9: Legal and Ethical Considerations
– Ethical considerations in providing nutritional information to consumers.
– Addressing consumer rights and responsibilities in food purchasing decisions.
– Legal implications of non-compliance with calorie labelling regulations.
Module 10: Assessment and Certification
– Assessment of understanding through quizzes or a final examination.
– Criteria for achieving Highfield Calorie Labelling certification.
– Certification validity and renewal requirements.
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Delivery Method:
– Duration: Typically conducted over 1-2 days (6-12 hours total).
– Format: Interactive workshops, case studies, group discussions, and practical exercises.
– Materials Provided: Course handbook, regulatory guidelines, sample menus, and calorie labelling templates.
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Target Audience:
– Food business operators (restaurants, cafes, catering services).
– Chefs, cooks, and kitchen staff involved in menu planning.
– Menu developers and food service managers.
– Health and nutrition professionals interested in food labelling.
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