Allergen Awareness – Online Training

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

This course is aimed at anyone working within the food industry.

Course Objectives

Allergies occur when the body’s immune system reacts to a usually harmless substance as though it is harmful. Why this happens, isn’t clear. However, most sufferers come from families that have a history of allergies, or related problems. Every year, the number of people with allergies is increasing so having an awareness of potential allergens and why they can be harmful is becoming more important, particularly if you work in the service industry.

Allergic reactions can have serious consequences so knowing which substances can cause them and how to avoid cross contamination is vital to anyone working in the food industry

This course is aimed at anyone working within the food industry.

Course Topics

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

  1. Food Intolerance and Allergens: the Basics
  2. Food Intolerance – 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
Legislation

It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.

 

Staff responsible for the development and maintenance of the food business’s HACCP based procedures must have received adequate training in the application of the HACCP principles.

List of Food Legislation

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

On successful competition of the Allergen Awareness online course participants will receive a Accredited Certificate. The certification will expire after 3-years.

Renewal

Participants are required to renew their training by completing the course again. Renewals should happen before the certification expires, or sooner if indicated by their company’s risk assessment.

Course Entry Requirements

There are no special entry requirements for participants associated with this course.

Recommended System Requirements

  • Operating System: Windows 7+ or Mac OSX (10.8+)
  • Browser: A modern and up to date web browser
  • Video: Up to date video drivers
  • Memory: 1Gb+ RAM
  • Additional Software: Flash Player (latest version)
  • Download Speed: Broadband (3Mb+)
Summary Of Assessments
  • 70% Pass Required on each questionnaire at the end of each of the 9 modules.
Additional Information