Providing safe food is crucial for Food Business Operators (FBOs). In the UK, approximately 1-2% of adults and 5-8% of children have food allergies, 1 in 100 people have coeliac disease, and around 10 deaths occur each year due to food allergies.

As the number of people with allergies increases, awareness of potential allergens and their harmful effects is crucial for service industry workers. This online Food Allergen Awareness course guides how to comply with UK allergen laws, identify foods that cause allergic reactions and provide accurate information to customers. 

It covers general allergies, food allergies, and intolerances, explains the 14 allergens controlled by legislation, and explores how additives can trigger reactions. This course covers symptoms, theories behind increasing rates, practical steps to reduce risks, and monitoring control measures. Food industry workers can stay compliant and prevent cross-contamination with our CPD-approved Allergen Awareness course. Sign up now to demonstrate your commitment to professional development.

This Allergen Awareness online course is approved by:

 CPD certification service :

The CPD certification service helps organisations to formalise their expertise into a structured and recognised approach in learning. This conforms the course content is alilgned to the universally accepted Continuing Professional Development (CPD) guidelines.

Gatehouse Awards Ltd. : 

Institute of Hospitality:

This is a professional body for managers and aspiring managers working and studying in hospitality, leisure and tourism sectors. The institute helps the managers to become the most demanded manaagers within the industry. This recognition makes this course demanding for accomodation managers, catering managers, chef, conference centre managers, event managers, fast food restaurant managers, hotel managers, public house managers, restaurant managers, retail managers and even for apprentices.

IIRSM:

International Institute of Risk and Safety Management(IIRSM)is an independent professional membership organisation for those managing risks of all forms as a part of their job role. The organisation works with representatives from all risk disciplines from compliance, environmental management, health and safety, insurance, quality management and more. They work by championoing risk management through setting standards, providing practical education, training, advice and resources.

By the end of this course, learners will be able to:

• Differentiate between food allergy, food intolerance, anaphylaxis, and coeliac disease

• Recognise common symptoms of allergic reactions and anaphylaxis

• Identify the 14 named food allergens that must be declared

• Understand the legal responsibilities of food handlers in regard to allergen labelling and declaration

• Respond to customer queries about the allergen content of food

• Learn how to prevent allergenic cross-contamination through proper food storage, preparation, and handling practices

This course is best suited for food handlers in catering and retail settings. The course is appropriate for workers at all levels, whether they prepare, handle, sell or serve food products.

This includes, but is not limited to:

• Restaurants, canteens and hotels

• Cafes, coffee and sandwich shops

• Food Shops

• Ice cream van

• Supermarkets and convenience stores

• Bakeries, butchers and delicatessens

• Food markets, stalls and food trucks

• Food buffets

• Takeaways

• Food handlers

• Managing workers

• Homemaking food sellers

• Online food retailers and other distance sellers

• New or the development training of existing staff members

• Environmental Health Officers

• Manages or works in a food-related business

Module 1: Food Intolerance and Allergens: the Basics

The fundamentals of food intolerance and allergens. It explores the difference between food allergies and food intolerances, common allergens, signs and symptoms of allergic reactions, and strategies for managing food allergies and intolerances.

Module 2: Food Intolerances – Causes and Symptoms

Explores the causes and symptoms of food intolerances. Learners will gain an understanding of lactose intolerance, gluten intolerance, and other common intolerances. The module covers symptoms like digestive issues, headaches, and skin irritations and offers insights on managing and avoiding food intolerances.

Module 3: Allergies – Causes and Symptoms

Delves into the causes and symptoms of three common food allergies: peanut, tree nut, and shellfish allergies. The module covers the science behind food allergies, how to recognise the symptoms of an allergic reaction, and the steps to take in case of an emergency. You will understand the importance of food labelling and cross-contamination prevention in managing food allergies.

Module 4: Allergen Facts

Demonstrates Allergen Facts and covers various topics related to allergens in food. It includes information on the top allergens, food labelling requirements, cross-contact, and managing allergens in food production. The module aims to understand allergens and their impact on consumers with allergies.

Module 5: Food Allergens and the Law

Discusses the laws and regulations related to food allergens. It covers labelling requirements, allergen management plans, and legal consequences of non-compliance.

Module 6: Food Allergens – Practical Steps

Focuses on practical steps that can be taken to manage food allergens in the food industry. The module covers the importance of allergen management, risk assessment, labelling, and implementing allergen controls in the workplace. The module aims to provide practical guidance for food businesses to ensure the safety of consumers with food allergies.

Module 7: Allergen Information for Consumers

Focuses on food businesses providing allergen information to their consumers. It covers the legal requirements for allergen labelling, how to communicate allergen information to customers, and how to handle allergen-related incidents. The module emphasises the importance of transparency and accuracy in allergen information and aims to ensure that consumers are informed and safe when consuming food products.

Module 8: Internal Monitoring and Review

Demonstrates internal monitoring and review, which evaluates an organisation’s operations and performance to ensure they align with established goals and objectives. It involves periodic assessments of internal controls, procedures, policies, and performance indicators to identify potential risks or areas for improvement, overseen by an internal audit function.

Module 9: External Monitoring and Review

Shows external monitoring and review evaluates an organisation’s operations, financial reporting, and compliance with laws and regulations by an independent third party. It ensures that an organisation complies with relevant laws and regulations and assures stakeholders that its operations and financial reporting are accurate and reliable.

It does not account in any way for loading time or thinking time on the questions).

This entirely online course can be accessed from any device with the following system specifications:

    • Browser: Up to date web browser
    • Video: Up to date video drivers
    • Memory: 1Gb+ RAM
    • Download Speed: Broadband (3Mb+)