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Food Allergen Awareness


1/2 Day


All staff who work in a food business


By the end of the programme delegates will be able to:

  • State the importance of controlling food allergens in regard to consumer safety
  • Describe the symptoms of an allergic reaction to food or an ingredient and the potential consequences
  • Explain the requirements of the food information labelling regulations and the responsibilities of food handlers and food business
  • State the 14 allergens required to be considered food law
  • Read labels of bought in packaged food to find out what allergens are in food and interpret the allergy advice
  • Explain for loose or unpackaged food what information needs to be kept to be able to provide consumers with accurate information
  • Explain the need for effective communication between consumers and staff working in a food business
  • Describe how cross contamination could occur from an allergenic food to a non-allergenic food
  • Explain how to prevent cross contamination in a food environment


  • What is a food allergy
  • Sensitivity
  • Symptoms of an allergic reaction
  • Legislation
  • 14 allergens
  • What the allergens are and examples of foods and ingredients where they can be found
  • Labelling on pre packed food
  • Practical process
  • Practical things to consider to keep your consumers safe
  • Providing allergen information
  • Allergen information specific to the food business
  • Telling a customer about allergens
  • Food preparation
  • Avoiding cross contamination of a non-allergenic food with an allergenic one
  • The practical process in the factory
  • Suppliers
  • Storage
  • Preparation and processing
  • Leaning
  • Packaging and labels

Scheduled Dates Available

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