Food Allergy Awareness

This course explains the difference between food allergy, food intolerance and coeliac disease, how to recognise and respond to anaphylaxis, and what UK law requires for allergen information on prepacked, prepacked for direct sale and non-prepacked food. You will learn how to handle customer requests, prevent allergen cross-contact and manage recipe changes, supplier substitutions, deliveries and online orders. It is awareness training and does not replace your business's food safety management system, allergen procedures or supervision.
Modules
5
Duration
About 50 minutes
Pass mark
80%
Assessment
10 questions from a bank of 18

Learning outcomes

  • ✓Explain the differences between a food allergy, a food intolerance and coeliac disease.
  • ✓Recognise the signs of anaphylaxis and describe the emergency response.
  • ✓Identify the 14 major allergens and where they are commonly found.
  • ✓Describe what the Food Information Regulations 2014 and Natasha's Law require for prepacked, PPDS and non-prepacked food.
  • ✓Handle allergen requests accurately and communicate them clearly between front of house and the kitchen.
  • ✓Apply controls that prevent cross-contact and keep allergen information accurate when recipes, suppliers or sales channels change.

Course contents

  1. Module 1: Allergies, Intolerances and Coeliac Disease

    Video (5 scenes) · 2 lessons · 2 practice questions

  2. Module 2: Recognising and Responding to Anaphylaxis

    Video (5 scenes) · 2 lessons · 3 practice questions

  3. Module 3: The 14 Allergens and Allergen Law

    Video (5 scenes) · 3 lessons · 3 practice questions

  4. Module 4: Handling Customer Allergen Requests

    Video (4 scenes) · 2 lessons · 2 practice questions

  5. Module 5: Preventing Cross-contact and Managing Change

    Video (4 scenes) · 2 lessons · 3 practice questions

  6. Final assessment & certificate