Introduction to Allergens elearning

Introduction to Allergens elearning

Introduction to Allergens elearning

This e-learning course is suitable for those learners requiring an insight into food allergens and the importance of managing them effectively. It is ideal for anyone in a role that involves the production, storage or service of food.

Who is the Course For?

Staff or individuals who need to be aware of allergens in food

Course Syllabus

  • Introduction to food allergens
  • Allergies, intolerances and coeliac disease
  • Symptoms of allergic reactions and how to respond
  • Allergens legislation
  • Food labelling requirements
  • The 14 regulated allergens
  • 'Free from' claims
  • Managing allergens from purchase to service
  • Providing allergen information to customers 

Course Prerequisites

People undertaking this qualification must be 14 years of age, or above

There are no other prerequisites for this course 

Course Duration

The course will typically take 2 to 3 hours to complete, however as this allergy training is hosted online, learners can complete each module at a time and pace to suit them.

Awarding Body or Accreditation

This course is accredited by Highfield Qualifications, the UK’s leading provider of regulated food safety qualifications.

The course is also accredited by Allergy UK. Allergy UK is the leading national charity providing support, advice and information for those living with allergic disease. Allergy UK also runs the Allergy Aware Scheme, an opportunity for catering outlets to demonstrate their commitment to safeguarding those with food allergies.

Please note: this course does not provide a qualification itself but does meet mandatory training requirements. If you wish to achieve a recognised allergen qualification you must sit an exam. If you would like more information on this, please talk with our sales team.

Qualification Code

N/A

Delivery Type

eLearning

Assessment Method

Multiple choice questions

Re-Qualification

As with all food safety training, it is a requirement that all staff handling food keep their knowledge current. It is recommended that people undertake refresher training every 3-years as a best practice.