This Allergen Awareness Course is designed to provide those who work in the food business, catering industry and food manufacturing industry, with an in-depth understanding of food allergens and intolerances. It explores the FSA’s regulations, food cross-contamination prevention and the different types of allergens in detail.
This Allergen Awareness Training Course applies to chefs, those who work in food manufacturing and for catering services, taking you through the different food intolerances and their main causes and symptoms. You will also learn some key facts and statistics surrounding food allergen safety.
On successful completion of the Allergen Awareness Course, you will have an excellent understanding of the different types of food allergens and intolerances and their causes and symptoms, as well as in-depth knowledge of the fundamental procedures for internal and external monitoring.
Sneak Peek of The Allergen Awareness Course
Allergen Awareness Training Course Demo
Who Should Take The Allergen Awareness Course
This Allergen Awareness Course is ideal for those who work in the food business and catering industry, such as:
- Restaurant Managers
- Food Manufacturers
- Catering Services
By the end of the Allergen Awareness Course, learners will be able to:
Once you’ve successfully completed your Allergen Awareness Training Course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
In module one, we will look at the differences between food allergies and food intolerance, and which key foodstuffs they can be associated with.
In module two, we will explore the main types, causes and symptoms of food intolerances.
In module three, we will explore the main types, causes and symptoms of food allergies.
In module four, we will take a look at some food allergy facts and statistics that every food and catering professional should be aware of.
In module five, we will explore the law, regulations, legislation and guidelines surrounding food allergens.
In module six, we will learn more about the 14 different types of food allergens and the practical steps we can take to prevent cross-contamination in food.
In module seven, we will take a look at food labelling and other important allergen information for consumers.
In module eight, we will learn the procedures for undertaking food safety monitoring in the food business, food manufacturing and catering industry.