Food Allergy Awareness Training

This Food Allergy Awareness Training course is designed to help learners identify the fourteen particular food allergens which must, by law, be recognised and to understand why foods containing allergens must be handled carefully.

This Food Allergy Awareness Training course is designed to help learners identify the fourteen particular food allergens which must, by law, be recognised and to understand why foods containing allergens must be handled carefully.

The course is aimed at food handlers and anyone working in a role that involves contact with food, or the management of such people. Learners are introduced to the fourteen common food allergens and the importance of handling food containing allergens carefully.

Currently, there are no known cures for food allergies and intolerances. Some consumers have to avoid certain foods and ingredients at all costs to prevent reactions, which in some cases can prove life-threatening. Some carry EpiPens in case of an adverse reaction – if food business workers know how to use these, lives could potentially be saved.

It is therefore vital that food handlers undergo food allergy training so they are aware of the potential triggers for allergic reactions, know how to keep the customers they are catering for as safe as possible, and have an understanding of what could be the safest food group to offer to them as an alternative.

The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.

Legislation
The most important piece of legislation currently in force when it comes to allergens in food is the Food Information for Consumers Regulation 2014. This is an EU ruling designed to help make sure that people who suffer from allergies can quickly, easily and reliably determine which foods are safe or not safe for them to eat.

The primary requirement for the Food Information for Consumers Regulation 2014 is that items containing any of the 14 primary allergens must be clearly labelled on pre-packaged food so that consumers know what they are purchasing.

The primary requirement for the Food Information for Consumers Regulation 2014 is that items containing any of the 14 primary allergens must be clearly labelled on pre-packaged food so that consumers know what they are purchasing.

All food handlers have a legal duty-of-care to take all precaution to ensure that the food they produce, sell and served is safe for the customer to consume. It is therefore vital that food handlers undergo food allergy training so they are aware of any potential triggers for allergic reactions.

This course will teach learners how to keep customers as safe as possible, and the importance of having an understanding of what the safest food to offer allergy sufferers is.

Food Allergy Online Training
This Food Allergy Online Training Course includes clear information and guidance to help learners identify and understand the main food allergens. This course also explains the importance of handling food containing allergens carefully in order to keep customers safe.

The course lesson plan for this course is as follows:

• Introduction to food allergy awareness
• What is a food allergy?
• Legislation and regulations
• Practical processes
• Understand and work towards regulation compliance
• How to avoid cross contamination
• Allergen risks and their responsibilities

The 14 allergens that must be labelled or indicated as being present in foods are:

• Celery
• Cereals containing gluten
• Crustaceans
• Eggs
• Fish
• Lupin
• Milk
• Molluscs – such as mussels and oysters
• Mustard
• Nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
• Peanuts
• Sesame seeds
• Soybeans
• Sulphur dioxide and sulphites

Who is this course for?
This Training course is for anyone who owns, manages or works in a food-related business as they need to make sure their operations are compliant with EU Food Information for Consumers Regulation No.1169/2011 / Food Information for Consumers Regulation (FIC) and Commission Delegated Regulation (EU) No. 78 / 2014 amending Annex II to Regulation (EU) No 1169 / 2011.

The Food Allergy Awareness Training Course is therefore suitable for food handlers, as well as those with a role that involves contact with food, or managing workers who do.

Why take this course?
By the end of the course, learners will:

• Understand what both a food allergy and intolerance are
• Learn to recognise the symptoms of an allergic reaction
• Know which ingredients could cause allergies
• Understand what allergy information is required on pre-packed food labels
• Understand what to consider to keep consumers safe
• Know how to provide allergen information specific to their food business

Course accreditation
The content of the Food Allergy Awareness Training Course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

Test and certification
At the end of the course, learners will be required to answer 15 multiple choice questions to assess their understanding of food allergy awareness facts. A 75 per cent pass mark is needed and there’ll be three attempts to achieve this at no extra cost. 

When the 75 per cent pass mark has been achieved, learners will be able to download and print a allergy awareness certificate for their records.

Course duration
The Food Allergy Awareness Training Course should take one to two hours to complete, but this depends entirely on how quickly each individual learns and absorbs the study material.

As the course is self-paced and progress is recorded throughout, learners can complete the training in stages.

Entry requirements
There are no specific entry requirements for this course.