Allergen Awareness Training – 3 Hours
Allergen Awareness Training will equip your staff with the knowledge of the top 14 allergens, the reactions they can cause and how to prevent cross contamination with the preparation and serving of food. This is a 3 hour course delivered at your venue with dates and times to suit your staff.
Allergen Awareness Training introduces learners to the rules and legislation around food labelling and catering in relation to food allergies and allergenic ingredients. This course has been designed to ensure food handlers comply with the EU law of which the Food Standards Agency (FSA) in conjunction with DEFRA introduced in December 2014.
There are both criminal and civil legal regimes that are relevant to the sale of foods containing allergens and the provision of ‘allergen-free’ lists. Therefore, it is essential that these are given careful consideration. The most important change is that you will need to supply information about any food that you offer which contains one or more of the top 14 allergens.
Course Contents:
- Understand the requirements to provide food information to consumers
- Identify products and substances most likely to cause food allergy and intolerance
- Describe the cause and symptoms of food allergy and intolerance
- Requirements to provide food information for consumers on pre-packed and loose food
- Understand the importance of practical allergen managements
- Identify allergen hazards and cross-contamination in preparation of food
- Risk of cross-contamination in the preparing of food
- Recording of food allergy information and how it should be stored
- Understand where it may be necessary to review risks
- Understand how to provide complete and correct allergy information to consumers
- Identify where to find food allergy information
Duration – 3hrs
Frequency – Recommended Annually
Cost: Maximum 16 Candidates (Group Booking): £375.00
*If 2 half-day courses run on the same day the 2nd course will be given at half price*
Course Features
- Understand the requirements to provide food information to consumers
- Identify products and substances most likely to cause food allergy and intolerance
- Describe the cause and symptoms of food allergy and intolerance
- Requirements to provide food information for consumers on pre-packed and loose food
- Understand the importance of practical allergen managements
- Identify allergen hazards and cross-contamination in preparation of food
- Risk of cross-contamination in the preparing of food
- Recording of food allergy information and how it should be stored
- Understand where it may be necessary to review risks
- Understand how to provide complete and correct allergy information to consumers
- Identify where to find food allergy information
