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Food Allergens

This introductory course gives an awareness of food labelling in accordance with the Law. It has been designed to comply with the Food Labelling Regulation – EC1169/2011.

It is designed to help food handlers understand the importance of being knowledgeable about food allergens in the foods that they buy, prepare and serve. The course provides clear and practical information to ensure you know how to label menus and products in regards to allergens and keep cross contamination hazards to a minimum.

Duration

Half-day

Who should attend?

This course is essential for all staff working in the catering industry. It is designed for all who are required to understand the importance of compliance with regulations and how to comply with them. This includes but is not limited to:

  • Head-chefs
  • Front of house managers

Objectives

By the end of this course you will:

  • Understand what allergens are
  • Understand the importance of being aware of allergic reactions
  • Learn more about the requirements of the “Food Information Regulations 2014
  • Have essential skills and knowledge to prevent food poisoning from allergens
  • Have a better understanding of how to comply with legal obligations
  • Learn how allergens can lose their potency and the impact this has on labelling requirements

Course content

This course covers the understanding of food labels and how to avoid cross contamination in common food sales, serving and preparation situations.

  • Introduction of allergens
  • Identify allergies and their causes
  • What is food allergy?
  • Symptoms of allergic reactions
  • Foods that can cause allergic reactions
  • Food labelling and the Food Information Regulations 2014
  • Implementation of practical solutions to ensure compliance
  • Indentifying cross contamination warnings
  • Withdrawing affected food drom sale
  • Notifying customers of regulated allergens
  • Actions to take in case of allergic reaction

Benefits

  • Compliance with Legislation
  • Increased awareness and confidence to handle the subject
  • Minimize risks of allergic reactions and protect your customers
  • Reduction in business risk

Course structure

The half-day course includes lectures enhanced by written and audio/visual materials.

Delegates are encouraged to actively participate in discussion sessions and group activities.

Certification

There is no examination, however Food Alert will provide all candidates with a Certificate of Attendance. This can be used to provide evidence for compliance and audit.