Allergen Awareness

Description

This course includes the option to play audio at no extra cost! All about this Allergen Awareness course A strong understanding of food allergens is something everyone working in the food and drink industry should have. With the potential to have a major impact on customers, it is essential for food handlers to have undergone suitable allergen awareness training. This Allergen Awareness course meets this requirement. Written by expert food handlers, the course covers various food allergen laws as well as all of the major allergens which you should be aware of. Contamination control is explored to ensure that you can minimised the risk of emergency situations. This food allergen course is designed for anyone working with food. This could be people working in catering, retail or manufacturing. In order to complete the course, you must achieve 80 or more in the final multiple choice quiz. You will earn 2 CPD points on completion of the course, this course will take around 2 hours to complete and the certificate will last for two years. Institute of Hospitality approved This course has been independently reviewed and accredited by the Institute of Hospitality. The IoH is the world’s largest body for people working in hospitality professions and globally recognised as a mark of quality. As an Institute of Hospitality accredited course, you can be sure that the materials covered are detailed and highly useful for anyone working in the hospitality and leisure industries. This course includes information about Natasha’s Law which came into force on the 1st October 2021. Fully CPD registered Completed online with instant downloadable certificate Fully printed certificate posted next day Covers all required legislation and practices Complete the online multiple choice assessment as many times as you need to pass Units covered Unit 1 – The law surrounding allergens – Our first unit of this course will cover the different laws regarding food allergens and how these affect various food businesses. We will also look at some food allergen case studies to begin to understand the importance of this area of study and the consequences when legislation is not followed. Unit 2 – Allergies, intolerance and coeliac disease – Next up we will look at different allergies and intolerances. This will require an in-depth look at the 14 named allergens and exploring what each of these are. We will also consider hidden allergens as well as what happens when people consume something they are allergic to. Anaphylaxis, coeliac disease and gluten intolerances will also be covered. Unit 3 – Considerations of allergies in the workplace – The correct training for staff and hazard analysis procedures are essential for all food businesses and something that we will look at here. Food suppliers, storage and various considerations will be covered so that you have a strong knowledge of how to reduce risk. Unit 4 – Contamination control – In this final unit we cover contamination control. This will include personal hygiene and ways to ensure food premises and equipment are cleaned correctly. Record keeping and other ways to reduce cross contamination will be explained as well as the correct methods of reporting and dealing with emergency situations.