Food Safety / Hospitality
Food Allergen Awareness
How to protect customers with food allergies and intolerances, from the kitchen and the menu to the moment a dish reaches the table.
- Modules
- 4
- Slides
- 104
- Knowledge-check questions
- 20
- Pass mark
- 80%
- Retakes
- Unlimited
What you'll learn
- The 14 major allergens, and allergy vs intolerance
- Preventing cross-contact and labelling allergens clearly
- Communicating with customers and responding to a reaction
- 01Introduction to food allergens29 slides · Knowledge check
- 02Allergen management in catering & schools26 slides · Knowledge check
- 03Training, communication & control measures23 slides · Knowledge check
- 04Allergen labelling & emergencies26 slides · Knowledge check
- FAFinal assessmentAll modules · 80% to pass
Course assignment
A food business has contacted you about food allergen complaints in its operation. To stop these cases and comply with the law, what control measures should it put in place? Write a plan covering the areas to address (300 to 500 words).