Allergen Awareness
This course covers general allergies, food allergies and food intolerances and explains 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.
Course Overview
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.
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.
Learning Objectives
By the end of this course, learners will be able to:
Define what an allergy is and explain how the body’s immune system reacts to allergens.
Differentiate between general allergies, food allergies, and food intolerances.
Identify the 14 allergens recognised and controlled by current legislation.
Describe how food additives can trigger allergic reactions.
Recognise the common signs and symptoms of allergic reactions and food allergies.
Discuss current theories on the increasing prevalence of allergies.
Outline practical steps to reduce the risk of allergen exposure in the workplace.
Explain how to monitor and review control measures for managing allergens effectively.
Who is this course for
This course is aimed at anyone working within the food industry
Recommended System Requirements
• Browser: Up to date web browser
• Video: Up to date video drivers
• Memory: 1Gb+ RAM
• Download Speed: Broadband (3Mb+)
Further Progression
Our Food Safety level 2 courses go hand in hand with Allergen Awareness as they provide detailed
information on food safety and hygiene practices. They are industry specific so more relevant than
generic courses and should be completed by anyone who is handling food.
For supervisors and managers in the food industry our Introduction to HACCP Level 2 course
provides an in depth introduction to Hazard Analysis and managing critical control points so that
food remains safe for consumption from farm to fork.
As with many of our Health and Safety courses if candidates are undertaking this training it is likely
that other subjects such as Fire Safety or Slips Trips and Falls will also be relevant to them.
Accredited by
CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved
Course Cost
£20 +VAT