What you will learn
Understand what both a food allergy and intolerance are Learn to recognise the symptoms of an allergic reaction Know which ingredients could cause allergies Understand what allergy information is required on pre-packed food labels Understand what to consider to keep consumers safe Know how to provide allergen information specific to their food business Currently, there are no known cures for food allergies and intolerances. Some consumers have to avoid certain foods and ingredients at all costs to prevent reactions, which in some cases can prove life-threatening. Some carry EpiPens in case of an adverse reaction - if food business workers know how to use these, lives could potentially be saved. It is therefore vital that food handlers undergo food allergy training so they are aware of the potential triggers for allergic reactions, know how to keep the customers they are catering for as safe as possible, and have an understanding of what could be the safest food group to offer to them as an alternative. The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely. Legislation The most important piece of legislation currently in force when it comes to allergens in food is the Food Information for Consumers Regulation 2014. This is an EU ruling designed to help make sure that people who suffer from allergies can quickly, easily and reliably determine which foods are safe or not safe for them to eat. The primary requirement for the Food Information for Consumers Regulation 2014 is that items containing any of the 14 primary allergens must be clearly labelled on pre-packaged food so that consumers know what they are purchasing. The primary requirement for the Food Information for Consumers Regulation 2014 is that items containing any of the 14 primary allergens must be clearly labelled on pre-packaged food so that consumers know what they are purchasing. All food handlers have a legal duty-of-care to take all precaution to ensure that the food they produce, sell and served is safe for the customer to consume. It is therefore vital that food handlers undergo food allergy training so they are aware of any potential triggers for allergic reactions. This course will teach learners how to keep customers as safe as possible, and the importance of having an understanding of what the safest food to offer allergy sufferers is. Food Allergy Online Training This Food Allergy Online Training Course by Virtual College includes clear information and guidance to help learners identify and understand the main food allergens. This course also explains the importance of handling food containing allergens carefully in order to keep customers safe.