Why complete the course?

From business managers to food handlers, front of house to waiting staff, it is vital that all within a food business have an awareness of the importance of allergens, their potential risks and how to convey allergen information to customers. To comply with UK allergen laws, food businesses need to ensure that the food they produce is safe for their customers to consume. Moreover, allergen management is now a staple focus of routine inspections by EHOs and TSOs and food businesses are frequently asked for evidence of their allergen management system including; how they identity the presence of allergens in any food they produce, how they communicate this information to customers and how they manage cross contamination within food preparation areas.

This course will provide vital information on:

  • The 14 specified allergens
  • The differences between a food allergy, food intolerance and Coeliac disease
  • The legal requirements of a business to provide allergen information
  • How to review practices to ensure that allergens are managed effectively
  • How to minimise and control cross-contamination
  • How to communicate the necessary information to customers

And much more!

The course is up to date with all current allergen legislation and can be completed online. Attempts are unlimited, allowing you to be confident that you have fully understood the content, and upon completion you will receive a certificate showcasing your thorough understanding of allergen awareness.

Who should take this course?

This course is designed for food business operators and their employees. It is suitable for restaurants, cafes, takeaways, mobile caterers, street food traders and market stalls.

Course Description

This course includes up to date allergen legislation, including information on Natasha’s Law and the requirements for labelling foods that are Prepacked for Direct Sale (PPDS). It is broken down into 3 distinct modules.

Module 1 – Food Hypersensitivity

This module will explore the difference between a food allergy, food intolerance and Coeliac disease. In order to fully appreciate the importance of an allergen management system within the business,  there first needs to be an understanding of food hypersensitivity, its significance and the impact it can have.

Module 2 – Allergen Regulations and the Legal Requirements

This module will cover allergy regulations and food labelling requirements, as well as the different requirements for PPDS food and loose foods. It is important to understand the rules and regulations that govern food businesses to ensure that the business is legally compliant and can safeguard its reputation. This will also ensure that the business is protecting its customers and producing food that is safe to eat.

Module 3 – How to Manage Food Allergens

There are key practices that must be reviewed within a food business to ensure that food allergens are effectively managed.  These practices include identifying allergens, storing allergen ingredients, the provision of information to customers and minimisation of cross contamination, amongst others. This module will explore these practices in detail.

Frequently asked questions:

The course takes approximately 1-2 hours.

Certificates are sent via Royal Mail and usually take 3-5 working days.

Yes. There will be a test at the end of the course to double check your knowledge, but don’t worry there are unlimited attempts!