This Food Allergen Awareness course will teach learners more about the foods that commonly trigger allergic reactions and develop your understanding of the legal responsibilities of a food handler in regards to allergen labelling and declaring which allergens are present in your food products.
The course ensures that learners comply with their duties under the Food Labelling Regulations 1996 which require all food handlers to have knowledge of allergens and be able to provide allergen information for all food sold. It also covers how to manage allergens in the kitchen to avoid cross contamination and procedures to ensure the food provided is correctly labeled and is safe to eat.
The Aims of the course are to raise awareness and understand the differences between food allergies, food intolerance, anaphylaxis and coeliac disease. To make people aware of the 14 named allergens that must be declared in food products and to give people the knowledge of their legal responsibilities as food handlers in regards to allergen labeling and declaration. To understand how to prevent allergenic contamination through attention to food deliveries and food storage and how to prevent allergenic contamination through good hygiene practices. To enable learners to know how to identify what allergens are in food and what information they need to provide to consumers for their protection.