Target Audience

This course consists of 9 modules:

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

Course Aims

This course covers general allergies, food allergies and food intolerances and explain the differences between them.

Learning Objectives / Course Outline

This course 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.

Course Duration

100 minutes (Note: This 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)

Certification

Upon completion a digital certificate will be downloadable

Course Fees

£35 + Vat

An invoice will be emailed after purchase

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Suggested Progression

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.