Allergen Awareness

Allergen Awareness

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Course Description:

Allergies arise when the immune system reacts to typically harmless substances as threats, though the exact reasons remain unclear. Families with a history of allergies are more likely to produce sufferers. With increasing allergy prevalence, awareness of potential allergens and their risks is crucial, particularly in the service industry.

This course covers general allergies, food allergies, and food intolerances, explaining their distinctions. It details the 14 allergens regulated by legislation, includes food additives and their potential to trigger allergic reactions, and examines symptoms of food allergies. It also discusses current theories on rising allergy rates and concludes with practical measures to minimize allergen risks, both internally and externally, and methods for monitoring control measures.

Target Audience:

Ideal for anyone in the food industry, this course is suitable for individual professionals or businesses seeking comprehensive staff training.

Advantages:

Knowledge of allergens and cross-contamination prevention is essential in the food industry due to the severe consequences of allergic reactions. CPD approval ensures compliance with ongoing professional development requirements. Online delivery offers flexibility, efficiency, and cost-effectiveness, allowing learners to progress through modules at their own pace.

Further Progression:

Completion of our Food Safety Level 2 courses complements Allergen Awareness by providing detailed insights into food safety and hygiene practices tailored to specific industry needs. For supervisors and managers, our Introduction to HACCP Level 2 course offers comprehensive training on Hazard Analysis and Critical Control Points (HACCP) to ensure food safety from production to consumption. Additional relevant courses may include Fire Safety or Slips, Trips, and Falls.

Course Overview:

• Module 1: Food Intolerance and Allergens: the Basics (Pass % Required: 70)
• Module 2: Food Intolerances – Causes and Symptoms (Pass % Required: 70)
• Module 3: Allergies – Causes and Symptoms (Pass % Required: 70)
• Module 4: Allergen Facts (Pass % Required: 70)
• Module 5: Food Allergens and the Law (Pass % Required: 70)
• Module 6: Food Allergens – Practical Steps (Pass % Required: 70)
• Module 7: Allergen Information for Consumers (Pass % Required: 70)
• Module 8: Internal Monitoring and Review (Pass % Required: 70)
• Module 9: External Monitoring and Review (Pass % Required: 70)

Recommended System Requirements:

• Browser: Up-to-date web browser
• Video: Up-to-date video drivers
• Memory: 1GB+ RAM
• Download Speed: Broadband (3Mb+)

Duration: 100 minutes (based on video content; excludes loading and question-thinking time).

This course equips participants with essential knowledge to identify and manage allergens effectively in the workplace, ensuring compliance with regulations and safeguarding public health.