Allergen Awareness online training
Allergen awareness and why they can be harmful if you work in the service industry.
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.
This course 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.
Allergic reactions can have serious consequences
Allergic reactions can have serious consequences so knowing which substances can cause them and how to avoid cross contamination is vital to anyone working in the food industry
CPD approval means that this course can be used by those that need to prove they are continually developing themselves.
Online training is flexible, efficient and cost effective meaning the candidate can progress through the modules at their own pace and in their own time, so they can fit the training in around their work and personal life.
Duration 100 mins*
Approved by CPD & RoSPA
CPD Units: 3
Our Food Safety level 2 courses in Retail, Catering and Manufacturing 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.
Pass % Required
Food Intolerance and Allergens: the Basics
Food Intolerances – Causes and Symptoms
Allergies – Causes and Symptoms
Food Allergens and the Law
Food Allergens – Practical Steps
Allergen Information for Consumers
Internal Monitoring and Review
External Monitoring and Review
Module 1 – Food Intolerance and Allergens: the Basics – Pass rate 70%
Module 2 – Food Intolerances – Causes and Symptoms – Pass rate 70%
Module 3 – Allergies – Causes and Symptoms – Pass rate 70%
Module 4 – Allergen Facts – Pass rate 70%
Module 5 – Food Allergens and the Law – Pass rate 70%
Module 6 – Food Allergens – Practical Steps – Pass rate 70%
Module 7 – Allergen Information for Consumers – Pass rate 70%
Module 8 – Internal Monitoring and Review – Pass rate 70%
Module 9 – External Monitoring and Review – Pass rate 70%
Who is this course for?
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.
When will I get my certificate?
Once you have successfully passed our course you will be able to download and print your certificate immediately.
I’m a business owner, do you do bulk buys?
Yes we do, please click here to read more about our bulk buys and corporate subscription packages.
Other courses within the Food Safety series:
*The course duration is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions