• Module 1: Why food compliance matters
  • Introduction
  • Understanding UK food laws and standards
  • The consequences of failing to keep people safe
  • Staff induction and training
  • Recap: Key Takeaways from Module 1: Why Food Compliance Matters
• Module 2: Key terms and definitions
  • Food Hypersensitivity (FHS)
  • Critical key terms and definitions for food handlers
• Module 3: Food allergies and treatment
  • Food allergies
  • The 14 major food allergens
  • Hidden allergens
  • Signs and symptoms of food allergic reactions
  • Anaphylaxis
  • What do to during an anaphylaxis medical emergency
  • Supporting your team after a medical emergency on site
  • Important note
  • Recap: Key Takeaways from Module 3: Food Allergies and Treatment
• Module 4: Understanding and managing food intolerances
  • What is a food intolerance?
  • Reflective learning scenarios
  • Lactose intolerance and milk intolerance
  • Understanding Coeliac disease
  • Recap: Key Takeaways from Module 4: Understanding and Managing Food Intolerances
• Module 5: Owen’s Law and Natasha’s Law
  • In memory of Owen Carey
  • The EU Food Information for Consumers (FIC) regulations
  • In memory of Natasha
• Module 6 - Different types of food and correct food labelling
  • The importance of correct food labelling
  • Ingredients list
  • Allergy advice statements
  • Precautionary allergen labelling
  • Where an ingredients list is not required
  • Understanding 'Free-From' labels
  • Pre-packed food and correct labelling
  • Foods Pre-Packed for Direct Sale (PPDS)
  • Non-pre-packed food
  • Selling food at a distance
  • Recap: Key Takeaways from Module 6: Different Types of Food and Correct Food Labelling
• Module 7: Preventing the cross contamination of allergens
  • Consumers must always be kept safe
  • What is allergenic cross-contamination?
  • The importance of allergen management
  • Following Hazard Analysis and Critical Control Point (HACCP)
  • Identifying potential hazards
  • Hand hygiene and PPE practices
  • Effective handwashing
  • Separating foods to prevent cross contamination
  • Using a colour coding system
  • Designated areas
  • Safe food storage tips for allergen management
  • Cleaning essentials
  • Ensuring safe deliveries and allergen management
  • What to do during a product withdrawal or recall
  • Recap: Key Takeaways from Module 7: Preventing the Cross-Contamination of Allergens
• Bringing it all together
  • Ensuring allergen safety in your food business
  • Be prepared for change
  • The art of being an attentive food service handler
  • Summary
  • Assessment
• Assessment
  • Module 1: Why food compliance matters
  • Module 2: Key terms and definitions
  • Module 3: Food allergies and treatment
  • Module 4: Understanding and managing food intolerances
  • Module 6 - Different types of food and correct food labelling
  • Module 7: Preventing the cross contamination of allergens
  • Bringing it all together
• Course Feedback* (Required to obtain your certificate)
  • Give Feedback
• Certification
  • Download

A Food Allergen Awareness Course for Catering & Hospitality

Welcome to the Allergen Awareness Course for UK food handlers. Learn to manage food allergens, ensure consumer safety, and comply with Food Standards Agency UK guidelines, protecting both your customers and your business.