Understanding Food Allergies

This food safety diploma course covers the identification of common food allergens, including the ‘big eight’, and offers practical strategies for allergen management. You will learn how to prevent cross-contact, offer allergen-free cooking alternatives, and comply with allergen labeling regulations. The course also focuses on staff training, risk assessments, and communication skills to handle special dietary requests, helping you create a safe environment for customers with allergies.

Course Fee

£0.00

£4.00

6 Chapters

1 Hour

Mobile friendly

Industry-backed eLearning

About The Course

Learning Outcomes

Course Modules

About The Course

The growing population of people with allergies makes it crucial that food service providers clearly inform buyers of the ingredients used in their food, especially if they contain common allergens. Emergency response and first aid should also be accessible in the event of allergic incidents. This food safety diploma course aims to bring awareness to help minimize allergic reactions, which can be deadly.

The course begins by explaining the differences between food allergies and food intolerances, focusing on the most common food allergens known as ‘the big eight’, which can cause mild to severe allergic reactions, including anaphylaxis. You will gain a deeper understanding of the immune response to these allergens and learn how to identify foods that contain them. The course also provides guidance on developing allergen management systems to ensure safe food preparation practices.

It demonstrates strategies for preventing cross-contact during food handling and offers allergen-free cooking alternatives. Compliance with food safety legislation and allergen labeling regulations is covered, ensuring you can meet consumer protection standards.

The course emphasizes the importance of transparent communication with customers by offering clear allergen information, which helps build trust and customer loyalty. Staff training, risk assessments, and the implementation of effective allergen mitigation strategies are essential components of the course. It also outlines the monitoring and evaluation processes necessary to foster continuous improvement in food service or manufacturing establishments. By increasing allergen awareness and communication, food businesses can effectively manage and minimize public health risks related to allergies.

Learning Outcomes

Distinguish between food allergies and food intolerances.
Identify common food allergens and understand their impact on health.
Describe the immune response involved in allergic reactions.
Discuss the various types of ingredient labels and symbols used for allergen identification.
State practices that prevent cross-contact during food preparation and storage.
Describe safe cooking practices for individuals with allergies at home.
Explain how to communicate allergen information effectively to customers.

Course Modules

Chapter 1 Understanding Food Allergies and Intolerances

Chapter 2 Hidden Allergens and Cross-Reactivity

Chapter 3 Preventing Cross-Contact During Food Handling and Storage

Chapter 4 Allergen Management and Emergency Response

Chapter 5 Allergen Management and Customer Engagement Strategies

Chapter 6 Summary

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