Food Allergy Awareness Online Training Course
Our Food Allergen Awareness course provides food handlers with the knowledge and skills about allergies and intolerances. This training helps minimise contamination and ensures customers are protected from allergens that could harm them.
Course providerHurak Learning
From £8.00 All inc
5.0(1 ratings)
16 students enrolledCourse Features
Learning Options
Food Safety Level 2 Allergy Awareness Course Overview
The Level 2 Allergy Awareness online course teaches you how to identify allergens, properly label and store food containing allergens, and handle allergic reactions at work.
The Food Allergen Awareness Training online course is for all food business staff and aligns with the Food Information Regulations 2014. It gives a basic understanding of food allergen hazards and their risks to consumer health. The course teaches leaders, managers, supervisors, and chefs the skills to identify and manage food allergen risks in their workplace. It guides them in creating effective allergen policies, processes, and communication tools to ensure safe practices.
What Will You Learn
- Symptoms of allergic reactions and food intolerance
- Food allergen cross-contact contamination
- Food allergy management
- Anaphylaxis
- School policies and responsibilities
- The impact of allergies on children
Course Duration and Assessment
The course takes about 2–3 hours to finish. After each main section, you’ll answer summary questions to review what you’ve learned, helping you prepare for the final exam.
The exam consists of 25 multiple-choice questions covering the three sections. To pass, you need to score at least 21 out of 25. If you score 20 or less, you must retake the course and exam until you pass. Retakes are free and unlimited, so you can try as many times as needed.
Who is this course for?
- Food business owners
- Managers and supervisors in the food industry
- Food handlers in all stages
- Basic trainers in food safety
- Food allergen controllers
General Course Content
This unit covers the basics of allergies, highlighting common allergens and the signs and symptoms of allergic reactions. It includes details on mild reactions, anaphylaxis, and biphasic reactions. Learn about the 14 most common allergens and the types of products that may contain them.
Learn how to manage allergic reactions, including the proper use of adrenaline auto-injectors for anaphylaxis and the safe storage of allergy medications.
This unit focuses on managing allergy risks in schools. It explains the necessary precautions and procedures to keep children with allergies safe and explores how allergies can impact their mental health and well-being.
Understand how the body responds when exposed to an allergen and how it affects different body parts, including the digestive system, airways, skin, and eyes.
Anaphylaxis is a severe, potentially life-threatening allergic reaction that can occur within minutes or hours after exposure to an allergen. This topic covers the key symptoms to watch for in such cases.
Understand the rules for providing allergen information on prepacked foods, foods prepacked for direct sale, and non-prepacked food, as outlined by the EU Food Information for Consumers Regulation (1169/2011). Learn which products are exempt from allergen labelling and when manufacturers can use 'free from' labels.
Study best practices and control measures during food preparation, transportation, storage, and cleaning to reduce the risk of contamination and ensure accurate customer allergen information.
Learn how to create an allergen information sheet and accurately communicate allergen details to customers.
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