An allergy to certain foods and ingredients can pose a significant risk to workers and consumers as can be seen in recent cases where the consequences have been fatal. There is legislation and extensive guidance in place to help food manufacturing, preparation and serving businesses to control the risks from food allergies. Training and refresher training forms an important part of the controls as well as safe systems of work.
To enable food handlers, as well as Managers, Supervisors and Waiters/Waitresses to ensure that the food they manufacture, prepare, sell or serve is safe for consumers who have food allergies or intolerances.
At the end of the course learners will be able to:
- Understand what food allergies, food intolerances and Coeliac disease are and their differences.
- Recognise the effects on the body, including the symptoms of an allergic reaction.
- Understand the legal requirements for allergen labelling and the provision of information on the allergen content of food.
- Be familiar with the 14 allergens that must be labelled or indicated as being present in foods.
- Know the requirements for labelling of pre-packaged ingredients and be able to identify food allergens from the label.
- Identify means for effectively communicating allergen information for non-prepacked food and pre-packed foods for direct sale
- Take appropriate precautions to prevent cross contamination with allergens in the receipt of ingredients and food deliveries
- Take appropriate precautions to prevent cross contamination through good hygiene practices during storage and preparation
WHO IS IT FOR?
This awareness course is ideal for managers, supervisors and workers who need to understand the risks associated with the preparation, packaging, handling and serving of foods where the ingredients may cause harm to the consumer.
HOW IS IT DELIVERED?
Food Allergy awareness can be delivered online or through a computer network to their desktop or laptop or a device. The training can be completed at the learner’s own pace by ‘book marking’ and recording progress and returning to the training at a later stage. In delivering the training in this way the normal costs of training are reduced whilst still achieving the desired awareness and compliance with the organisation’s legal responsibilities.
COMPLIANCE RECORD KEEPING INSTANTLY SOLVED
An invaluable feature of Praxis42 eLearning modules is our learning management system called SHINE. This solves the problem of compliance record keeping by recording completion of modules and making them available for you to view and manage electronically. No more struggling to find training records should you have a visit from the enforcing agency or an audit. We can also provide the course to be integrated into a SCORM compliant LMS.
15 minutes eLearning course
The course takes the learner through the background and importance of understand what the 14 defined allergens are, how they are labelled and what they are expected to do.
Food allergies and intolerances, Legislation, Information, cross contamination
- Food allergies and intolerances – what are they?
Types of Food Allergy, Symptoms of a Food Allergy, Anaphylaxis
Retained EU Food Information for Consumers Regulation, 14 Allergens
- Pre-packed; Pre-packed for Direct Sale and Loose foods
- Allergen Labelling for Pre-packed Food
Ingredients Lists Requirements,
- Provision of Information for Other Foods
Loose Foods, Allergen Information Folder, Records, Distance Selling, Pre-packed Foods for Direct Sale
- Handling Food Allergens
Managing Allergenic Ingredients, cross contamination, Training of Food Handlers
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Food Allergy Awareness eLearning Training Course | Praxis42 Download Pdf
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