Food Allergy Awareness Online Training Course
For millions of allergy sufferers in the UK, their safety depends on proper preparation and handling of food. Our online food allergy training gives anyone working in a food-related business the practical knowledge and confidence to protect their customers. You’ll learn how to handle allergens safely and professionally, including updates for Natasha’s Law.
Course Overview
Format
- Intermediate
- 1-2 hours
- Online Study
- Self-Printed Certificate
Accreditation
- 3 CPD Points
- RoSPA Assured
Course description
This Food Allergy Awareness Training course is designed to help learners identify the fourteen particular food allergens which must, by law, be recognised and to understand why foods containing allergens must be handled carefully.
Did you know that there's no cure for food allergies and intolerances? One mistake with allergens can cause life-threatening harm, which is why proper allergen control is essential for every food and beverage business.
Keep your customers safe
Our allergy-focused food safety training will teach you how to confidently handle allergen enquiries and prevent cross-contamination to keep customers safe.
Stay legally compliant
With Natasha's Law PPDS Regulations now in effect, it’s your job to understand your responsibilities to the latest food information regulations. Our RoSPA Assured training covers all current legal requirements so your knowledge is up to date.
Expand your professional knowledge
- Master the identification and handling of all 14 most common allergens
- Learn effective communication with customers about ingredients
- Develop confidence in managing emergency situations
- Earn 3 CPD points for your professional development
Virtual College’s online learning makes it simple
It’s time to rethink your perception of food hygiene courses. Gone are the days of classrooms, time limits and dry content. Virtual College’s online food allergy training makes learning essential knowledge simple, engaging & memorable.
- Complete the course at your own pace
- Interactive materials that give real workplace scenarios
- Immediate certification upon completion
- 24/7 course access on any device
This allergen training course is aimed at food handlers and anyone working in a role that involves contact with food, or the management of such people. Learners are introduced to the fourteen common food allergens and the importance of handling food containing allergens carefully.
The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.
Course Content
Our course experts have carefully structured each module to build your confidence and capabilities. Here’s an overview of each module in our food allergy and intolerance training course.
| Module | What it includes |
| Introduction | An introduction to the course structure, learning outcomes and who the course is for. |
| What is a Food Allergy | We look at what a food allergy is, explain the importance of controlling food allergens in regard to consumer safety, and we describe the cause and symptoms of food allergens and intollerances. |
| Food Safety Hazards | We explore some of the hazards involved with food allergies including physical, chemical, biological and allergenic. We also give you the facts and figures of the food allergy rates from the last 15 years. |
| How to Deal with a Medical Emergency | This module focuses on what to do in the event of an emergency involving an allergic reaction. We cover an emergency checklist,including calling 999, effectively communicating symptoms and reassuring the customer. |
Legislation - Food Information for Consumers | We explore the food safety laws and requirements to sell food to the public and the food allergens that need to be identified by law including celery, eggs, milk, sesame seeds, milk and more. We also show you how to recognise allergens of product labels. |
Loose Foods and Communication Between Consumers and Staff | We explain the responsibilties of being aware of what ingredients are present when preparing foods to be sold to a consumer and the best ways of presenting this information. We also explore avoiding cross contamination and preparing foods safely. |
Each module includes interactive content and real examples to help you apply what you've just learned to your own workplace.
Certification & assessment
We believe in making certification straightforward and impactful which is why we’re proud to have a 75% pass mark. Our assessment process will test what you’ve learned. You’ll have:
- Practical multiple-choice questions that test your understanding
- Six attempts at passing
- An instant digital certificate upon completion
Once completed, your certification demonstrates to employers and customers that you take food safety seriously.
Legislation
The most important piece of legislation currently in force when it comes to allergens in food is the Food Information for Consumers Regulation 2014. This is an EU ruling designed to help make sure that people who suffer from allergies can quickly, easily and reliably determine which foods are safe or not safe for them to eat.
The primary requirement for the Food Information for Consumers Regulation 2014 is that items containing any of the 14 primary allergens must be clearly labelled on pre-packaged food so that consumers know what they are purchasing.
The primary requirement for the Food Information for Consumers Regulation 2014 is that items containing any of the 14 primary allergens must be clearly labelled on pre-packaged food so that consumers know what they are purchasing.
All food handlers have a legal duty-of-care to take all precaution to ensure that the food they produce, sell and served is safe for the customer to consume. It is therefore vital that food handlers undergo food allergy training so they are aware of any potential triggers for allergic reactions.
This food allergy training course will teach learners how to keep customers as safe as possible, and the importance of having an understanding of what the safest food to offer allergy sufferers is.
The 14 allergens that must be labelled or indicated as being present in foods are:
- Celery
- Cereals containing gluten
- Crustaceans
- Eggs
- Fish
- Lupin
- Milk
- Molluscs – such as mussels and oysters
- Mustard
- Nuts - including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
- Peanuts
- Sesame seeds
- Soybeans
- Sulphur dioxide and sulphites
Who is this course for?
This allergen training course is for anyone who owns, manages or works in a food-related business as they need to make sure their operations are compliant with EU Food Information for Consumers Regulation No.1169/2011 / Food Information for Consumers Regulation (FIC) and Commission Delegated Regulation (EU) No. 78 / 2014 amending Annex II to Regulation (EU) No 1169 / 2011.
The Food Allergy Awareness Training Course is therefore suitable for food handlers, as well as those with a role that involves contact with food, or managing workers who do.
Why take this course?
By the end of the food allergy and intolerance training course, learners will:
- Understand what both a food allergy and intolerance are
- Learn to recognise the symptoms of an allergic reaction
- Know which ingredients could cause allergies
- Understand what allergy information is required on pre-packed food labels
- Understand what to consider to keep consumers safe
- Know how to provide allergen information specific to their food business
Course accreditation
Our Food Allergy Awareness Training Course is RoSPA Assured and the certificate, awarded upon successful completion of the training, includes their logo.
The content of the Food Allergy Awareness Training Course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.
Course duration
The Food Allergy Awareness Training Course should take one to two hours to complete, but this depends entirely on how quickly each individual learns and absorbs the study material.
As the course is self-paced and progress is recorded throughout, learners can complete the training in stages.
Entry requirements
There are no specific entry requirements for this course.
This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.
You will learn
- What both a food allergy and intolerance are
- How to recognise the symptoms of an allergic action
- Which ingredients could cause allergies
- What allergy information is required on pre-packed food labels
- What to consider to keep consumers safe
- How to provide allergen information specific to your food business
Who is it for?
Roles including:
- Food business owners and managers responsible for compliance with EU Food Information Regulation No. 1169/2011 (FIR) / Food Information for Consumers Regulation (FIC)
- Kitchen staff and food handlers
- Restaurant and café owners
- Hotel and catering managers
- School and hospital kitchen teams
- Takeaway and fast food staff
- Food retail workers
- Anyone whose role involves contact with food
- Whether you're responsible for a team or working in hands-on food preparation, this food allergy course will help you become allergy-aware in your role
Legislation
Legislation covered in this course includes:
EU Food Information Regulation No. 1169/2011 (FIR) / Food Information for Consumers Regulation (FIC)
Article 14 of EU General Food Law Regulation 178/20021
How the online courses work
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£16.00 + VAT
Self printed certificate
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