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University Extension Course on Allergens and cross contamination

INFORMATION, PRE-REGISTRATION AND REGISTRATION
Own Teachings
Telephone: 91 488 70 40
Technical Direction: Dr. Maria Isabel Sierra Alonso   || Dr. Sonia Morante Zarcero   Sonia Morante Zarcero

more information

Basic Information

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With the approval of Law 1169/2011, known as the Food Information Law, all businesses that cater, produce or sell food are obliged to inform their consumers about the allergens that can be found in all these products.

The gastronomic professional must be perfectly trained in this matter, in order to guarantee the total safety of any consumer who has an allergy or intolerance, as well as being able to sensitize the people around them about the vital importance of this issue.

This degree will train professionals and businessmen in gastronomy and the food industry, thus helping to maintain quality and safety, not only with respect to the way in which products can affect the consumer, but also on the way in which they can affect others that, by themselves, would not carry any danger.

Objectives

  • The student will obtain complete knowledge of the diseases, allergies and food intolerances that can affect people.
  • You will understand the responsibility involved in proper care for a person affected by some type of intolerance or allergy.
  • The student will acquire the necessary knowledge about applicable legislation, rules of action, control plans and good handling practices to avoid this type of allergies or intolerances.
  • Know the types of allergies and intolerances, foods that produce them, symptoms and action protocols.
  • Know Regulation 1169/2011, Royal Decree 126/2015 and the list of 14 allergens that must be declared in the EU and that must be identified on all menu cards.
  • The student will learn the development of an allergen control plan through the Hazard Analysis and Critical Control Points System and the Correct Practice Guides of
  • Cross Contamination: the student will gain knowledge in the use of the different preparation tables in a kitchen, correct dry, refrigerated and frozen storage; correct cleaning and separation of utensils and different techniques to avoid cross contamination between foods.
  • Know how to prepare a specific menu for clients with some type of allergy or intolerance.
  • Know how to prepare customer service protocols with some type of allergy or intolerance.
  • Basic knowledge about how to act in case of possible poisoning.

Program

1.- FOOD ALLERGIES AND INTOLERANCES. 30h

SUBJECT 1. Types of allergies, foods that produce them and symptoms. Action protocol for assistance in the event of an allergy. 10am

SUBJECT 2. Types of intolerances, foods that produce them and symptoms. 10am

UNIT 3. Gluten and lactose intolerances. 10am

2.- REGULATION ON ALLERGENS AND INFORMATION TO THE CONSUMER. 50h

SUBJECT 4. EU Regulation 1169/2011 on food information provided to the consumer. Fundamental concepts.

SUBJECT 5. Royal Decree 126/2015 on food information of foods that are presented without packaging. Implications in hospitality.

SUBJECT 6. Modalities of information to the consumer on allergens.

SUBJECT 7. The 14 allergens of obligatory declaration. Packaged and unpackaged foods in which they can be found.

3.- ALLERGEN CONTROL PLAN AND GOOD PRACTICES IN THE KITCHEN. 50h

TOPIC 8. Law 17/2011 on food safety and Regulation (EC) No. 852/2004 on hygiene of food products.

UNIT 9. Development of an allergen control plan. Critical Points Analysis System and Correct Hygiene Practice Guides.

SUBJECT 10. Control of cross contamination I: Good practices for reception and handling of raw materials, preparation of dishes and conservation.

UNIT 11. Control of cross contamination II: Good cleaning and disinfection practices for utensils and facilities.

4.- PLANNING AND PREPARING MENUS WITHOUT ALLERGENS. 30h

SUBJECT 12. Key steps for the creation of a letter. Allergen marking.

SUBJECT 13. Technical sheets of dishes. Ingredients list. Allergen substitution.

SUBJECT 14. Preparation of menus suitable for people with allergies and intolerances.

END OF DEGREE WORK. 20h

Recipients

This course is intended for professionals in the world of gastronomy, as well as hospitality businessmen who wish to broaden their knowledge or that of their staff in this matter.

It is also intended for postgraduate students of Food Technology, Nutrition, Chemistry or Biology who wish to broaden their knowledge of allergens.

In the event that the number of applications exceeds the number of places offered, a selection will be made based on the following criteria:

  • 40% Higher graduates / graduates in Food Technology, Nutrition, Chemistry or Biology.
  • 40% Graduates in Business Management or Management or graduates in Gastronomy or Hospitality (Intermediate/Higher Degree).
  • 20% Professional experience or practices related to the field of food or the HORECA channel.

No university degree is necessary.

Number of places: 25/13

Academic Management and Faculty

Academic direction: Dr. María Isabel Sierra Alonso and Dr. Sonia Morante Zarcero.

Faculty:

Dr Sonia Morante Zarcero. University Professor. 

Graduated in Chemistry and PhD in Sciences from the Rey Juan Carlos University. Currently Coordinator of the Degree in Food Science and Technology at the URJC, she has extensive teaching experience in subjects related to the field of the title in the Degree in Food Science and Technology and experience in research in the field of Food Science. Food and Quality and Food Safety.

Dr. María Isabel Sierra Alonso. University Professor. 

Degree in Pharmacy and PhD in Chemical Sciences (thesis in development of processed foods: pasteurization, germination, fermentation, high pressure). She is the coordinator of the Degree in Food Science and Technology at the URJC for 9 academic years. She has extensive teaching experience in subjects related to the scope of the degree (undergraduate, summer courses, training courses) and experience in research and scientific dissemination in the field of Food Science and Food Quality and Safety.  

Dr. Visitación López-Miranda González. University holder.  

Doctor in Pharmacy. 

Professor of subjects in the Area of ​​Nutrition and Bromatology at the URJC

Dr. Esperanza Herradón Pliego. Contracted Professor Doctor. 

Doctor in Pharmacology. 

Professor of subjects in the Area of ​​Nutrition and Bromatology at the URJC.

Dr. Maria del Rocio Giron Moreno. Contracted Professor Doctor.  

Doctor in Pharmacy. 

Professor of subjects in the Area of ​​Nutrition and Bromatology at the URJC 

Antonio Gonzalez Ruiz. Visiting Professor 

Graduated in Food Science and Technology.  

Professor of subjects related to Bromatology and Food Hygiene in the URJC undergraduate degrees. 

Dr. Natalia Casado Navas. Contracted Professor Doctor 

Doctor of Science. 

Diploma in Human Nutrition and Dietetics and Graduate in Food Science and Technology, Master in Agricultural Chemistry and New Foods.  

Teaching experience in subjects related to the scope of the title in the Food Science and Technology Degree and experience in research in the field of Food Science and Food Quality and Safety.

Dr. Vera Passamonte Gem. University professor.

Professor of Subjects related to Food Hygiene in URJC Degrees.

Gem Married Hidalgo. Visiting Professor.

Graduated in Food Science and Technology. 

Master in New Foods 

Teaching in Food Science and Technology during 3 academic years. Research in the field of quality and food safety.      

Lorena Gonzalez Gomez. Visiting Professor.

Graduated in Food Science and Technology and Master in Chemical Science and Technology with a specialty in Analytical Chemistry. She has teaching experience in the Degree in Food Science and Technology since 2018. Research in the field of quality and food safety.                 

Blanca Mayandía Briones. Associate Professor.  

Cook and gourmet.  

MagIC Coordinator. 

Higher Technician in Kitchen and Kitchen Management.  

Director of postgraduate degrees in Gastronomy UCH-CEU.   

Teaching experience in the Degree in Gastronomy UCH-CEU: English and Spanish lines. 

Mateo Sierra Ballarin.  

Chef and food writer.  

Gluten-free food and cooking expert.  

Consultant for agri-food and hospitality companies. 

Maria Morales Martinez.

Professional chef and sommelier.

Food advisor.

Duration and development

Modality: Online

Number of credits: 18

Contact hours: 180 (online, synchronous)

Place of delivery: URJC virtual classroom

Schedules: Monday and Tuesday from 10.30:13 a.m. to XNUMX:XNUMX p.m.

Start and end date: September 2024 – June 2025

Reservation of place and enrollment

Pre-registration period: until September 2, 2024

Enrollment deadline: September 3 - 8, 2024

Title price: 1.476€

Possibility of scholarship (if applicable): no

Pre-registration: €. This amount is included in the total cost of the course and will be returned if your academic request is not accepted. If, once the student's application has been admitted, the enrollment is not formalized, the amount deposited for pre-enrolment will not be returned.

The start of the course is conditioned to the minimum number of students enrolled.

Documentation to attach, forms and place of delivery

the applicants they will present all the scanned documentation, in the formats allowed through the telematic self-registration application at the time of applying for admission to own degrees. They must compulsorily attach to their request the declaration of the person responsible for the veracity of the data provided in digital format.

At any time, both the Program Management and the Own Teaching Service may request the applicants to submit said certified/collated documentation through the General Registry, located on the Móstoles Campus, or in any of the registries assistants located in the different campuses of the Rey Juan Carlos University, or by sending it through Certified Mail to: Rey Juan Carlos University. General Registry. Avda. Tulipán s/n. 28933. Mostoles. Madrid

The student is responsible for the veracity and correctness of the data provided, exonerating the Rey Juan Carlos University from any responsibility and guaranteeing and being responsible for its accuracy, validity and authenticity.

Required documentation:

Students with a degree obtained from a Spanish university or a Higher Education Institution belonging to another Member State of the European Higher Education Area that authorizes access to own postgraduate degrees must present the following documentation:

  • National Identity Document or equivalent
  • Title of the studies carried out
  • Curriculum vitae
  • Responsible declaration of veracity of the data provided in digital format
  • Any other document that the Director of the Own Title specifically requires for its acceptance

Students with a foreign degree must present the following documentation:

  • Passport or Residence Card
  • Title of the studies carried out
  • Certificate certifying that the studies carried out give access to an Official Postgraduate Degree in your country of origin, issued by the University of origin
  • Curriculum vitae
  • Declaration of the person responsible for the veracity of the data provided in digital format
  • Any other document that the Director of the Own Title specifically requires for its acceptance

Applicants with studies completed in foreign University Centers may be requested at any time a certificate of verification of these studies and centers, issued by an authorized Institution.

All documentation provided must be legalized in accordance with Spanish law and translated by an official translator.