This course aims to help you to understand what allergens are, their impact on people who are affected by them, the law relating to allergens and how they should be managed during food preparation and handling.
Course Content
Having completed this course, you’ll be able to:
• Define the terms ‘allergy’ and ‘allergens’
• Explain the differences between wheat allergy, gluten intolerance and coeliac disease
• List and provide examples of the EU’s top 14 allergens
• Describe the symptoms and effects of ingesting allergens
• Identify the legislation that governs the communication of allergen information to consumers
• Define the difference between prepacked and non-prepacked food
• Explain how allergen information about both prepacked and non-prepacked foods must be communicated to consumers
• Describe other types of information that may appear on food labels
• Define the terms direct and indirect allergenic cross-contamination
• Explain how allergenic cross-contamination can occur in the catering industry and how it can be controlled
• State what cross-contamination warnings are and why they can have a negative impact
• Explain how food allergy risks can be controlled when:
• Preparing Food – including how to modify recipes to reduce allergen risk
• Serving Food
• Purchasing and Storing Food
Course Duration
1 hour
Target Audience
Any worker who deals with food preparation and handling.
Available In
Audio with Subtitles
Delivered Via
Internet
