Allergies occur when the body’s immune system reacts to a usually harmless substance as though it is harmful. Why this happens, isn’t clear.
However, most sufferers come from families that have a history of allergies, or related problems.
Every year, the number of people with allergies is increasing so having an awareness of potential allergens and why they can be harmful is becoming more important, particularly if you work in the service industry.
Duration: 2 hours
CPD Units: 3
Price: £25 + VAT
Who Should Take This Course?
This course is aimed at anyone working within the food industry and can be sold to individuals or pitched to businesses who might want to put all of their staff through the training.
It covers general allergies, food allergies and food intolerances and explain the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions.
It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.
Our Food Safety level 2 courses go hand in hand with Allergen Awareness as they provide detailed information on food safety and hygiene practices. They are industry specific so more relevant than generic courses and should be completed by anyone who is handling food.
For supervisors and managers in the food industry our Introduction to HACCP Level 2 course provides an in depth introduction to Hazard Analysis and managing critical control points so that food remains safe for consumption from farm to fork.
As with many of our Health and Safety courses if candidates are undertaking this training it is likely that other subjects such as Fire Safety or Slips Trips and Falls will also be relevant to them.
On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.
This course is also approved by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.
Screenshots (click to view)
1. Food Intolerance and Allergens: the Basics
2. Food Intolerances - Causes and Symptoms
3. Allergies -Causes and Symptoms
4. Allergen Facts
5. Food Allergens and the Law
6. Food Allergens -Practical Steps
7. Allergen Information for Consumers
8. Internal Monitoring and Review
9. External Monitoring and Review
Aims of the Course
By the end of this course learners will:
- Understand the differences between food allergies, food intolerance, anaphylaxis and coeliac disease.
- Be aware of the common symptoms of allergic reactions.
- Know the 14 named allergens that must be declared in food products.
- Have knowledge of the legal responsibilities of food handlers in regards to allergen labelling and declaration.
- Understand how to prevent allergenic contamination through attention to food deliveries and food storage.
- Understand how to prevent allergenic contamination through good hygiene practices.
The online assessment is taken on completion of the training material. You will be asked a set of multiple choice questions with a pass mark of 70%. You will have up to six attempts for passing the assessment.