Food Allergy Awareness Training

Overview

This course in Food Allergy Awareness presents the 14 major food allergens and how they must be labelled, as well as how to prevent cross contamination, to help your organisation work towards compliance with Food Information Regulations 2014.

Targeted at those producing, selling or handling food, this CPD Accredited course provides the user with a printable certificate upon completion of the end-of-training test.

Learning Outcomes

In this course you will learn:

What allergens are, the 14 types of food that are classified as common allergens in the UK, and how they must be labelled.
What cross-contamination means and how to prevent it.
The details of the Food Information Regulations, and your responsibilities towards compliance.

Course Contents

This course consists of three sections:

Section 1: what are allergens?

The first section of this course provides an overview of allergens, explaining what they are, how allergies are caused and progress, and how to identify and respond to an allergic reaction.

Section 2: the law regarding food

Section 2 details the legal requirements for food products and their ingredients, with a focus on the regulations for accurate labelling, and transparency about what is included in a product and its packaging, as well as where ingredients come from.

Section 3: cross-contamination and how to avoid it

The smallest trace of an allergen can prove fatal in some cases, and even milder allergies may get worse due to exposure. Section 3 explains common contamination risks and how these can be prevented through good personal hygiene and cleaning practices.

About the Course

Food Allergy Awareness training is a requirement for anyone producing, selling or handling food. This course is designed to provide a thorough understanding of the 14 classified allergens and the dangers they present.

In three focused sections, the course defines and describes common allergens and the rules and regulations around labelling, as well as providing guidance on risks of cross-contamination and how this might be avoided by good standards of cleanliness, personal hygiene, and waste and pest management. It breaks down the ways that food businesses can ensure that products containing allergens never come into contact with those that should not.

Available in 31 languages, the course takes around 35 minutes to complete.