Allergy Awareness
Duration: 1 hour
This course identifies the allergens most commonly responsible for allergic reactions and provides vital instruction on what to do should someone suffer an allergic response. It provides practical advice on how to make sure that your establishment complies with new food safety regulations and suggests how to ensure customers or staff are able to make informed choices when selecting what food to safely eat.
Duration: 1 hour
This course identifies the allergens most commonly responsible for allergic reactions and provides vital instruction on what to do should someone suffer an allergic response. It provides practical advice on how to make sure that your establishment complies with new food safety regulations and suggests how to ensure customers or staff are able to make informed choices when selecting what food to safely eat.
Duration: 1 hour
This course identifies the allergens most commonly responsible for allergic reactions and provides vital instruction on what to do should someone suffer an allergic response. It provides practical advice on how to make sure that your establishment complies with new food safety regulations and suggests how to ensure customers or staff are able to make informed choices when selecting what food to safely eat.
Objectives
After completing the course, learners will be able to:
Identify a variety of foods that can cause allergic reactions
Describe the labelling requirements for pre-packaged foods
Give examples of ways in which information about allergenic ingredients of food can be provided to consumers on unpaged foods
Explain the actions to take should someone show signs of having an allergic reaction
Topics
Allergic Reactions to food including Anaphylaxis
What the law says and who it applies to
Types of food causing an allergic reaction or intolerance
Action to take if things go wrong
Coeliac disease and lactose intolerance
Labelling requirement for prepacked foods
Labelling requirement for unpackaged foods
How to raise customer awareness
Avoiding cross contamination in large and micro food businesses