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Safer Allergy Awareness Course Outcomes

Chapter 1 - Allergens and the Law

This chapter considers key changes in the Law that came into force in Dec 2014 affecting food sold loose or served out of home, plus associated labelling information that must be supplied with all food products. It also considers potential legal penalties and the issue of building sufficient Due Diligence defence to protect you and your business/employer in the event of a serious food allergy related incident.

Learners will:

  1. Be aware of the main Dec 2014 law changes relevant to allergens including food sold loose or served out of home, and labelling Information.
  2. Gain an understanding the impact of legal changes in catering professionals including legal penalties.
  3. Be aware of the term Due Diligence and how the correct handling and labelling of allergens affects this position.

Chapter 2 - Introduction to Allergens

This chapter introduces food allergens, including the difference between a food allergy and a food intolerance, and symptoms of a food allergy attack. It also defines Anaphylaxis, Coeliac disease, and considers the threat of hidden allergens.

Learners will:

  1. Understand the differences between a Food Allergy Vs Food Intolerance
  2. Be aware of Coeliac’s Disease and the symptoms of an allergic reaction/attack
  3. Be aware of how to avoid allergenic reaction, and the danger hidden allergens

Chapter 3 - The 14 Allergens

This chapter introduces the 14 main food allergens listed by the FSA/government as affected by the December 2014 legislation. These include ingredients such as peanuts, eggs, milk, mustard, celery and Sulphur Dioxide (Sulphites). In each case the chapter describes example foods where the allergens are commonly found in, and suggests non-allergenic replacements as alternative ingredients.

Learners will:

  1. Be aware of the 14 main named allergenic ingredients as named in the latest Dec 2014 food safety/food labelling legislation
  2. Be aware of alternative ingredients that may be substituted to reduce or eliminate allergenic ingredient content

Chapter 4 - Recipe Writing & Ingredient Panels

This chapter considers the safe and appropriate recording and publishing of recipes and ingredient panels or ingredient declarations. It also offers recommendations for adapting recipes for allergy sufferers.

Learners will:

  1. Understand the basic building process for creating a system and menu to how to handle or eliminate allergenic ingredients
  2. Be familiar with the concept of menu sheets as part of creating an allergy compliance documentation

Chapter 5 - Preventing Allergenic Contamination - Prerequisites

This chapter concludes the ‘preventing allergenic contamination’ phase of the course by considering the actual food handling processes, i.e. food preparation, cooking and service. It offers guidance on assembly of the dish, menu information, and staffing issues.

Learners will:

  1. Be aware of the impact of good allergenic planning on the food preparation, cooking and service elements of the food process including front of house

Chapter 6 - Preventing Allergenic Contamination - Service

This chapter concludes the ‘preventing allergenic contamination’ phase of the course by considering the actual food handling processes, i.e. food preparation, cooking and service. It offers guidance on assembly of the dish, menu information, and staffing issues.

Learners will:

  1. Be aware of the impact of good allergenic planning on the food preparation, cooking and service elements of the food process including front of house

Chapter 7 - Emergency First Aid (Catering)

This chapter outlines established emergency First Aid responses to food allergy incidents of varying severity, from a mild reaction to full anaphylaxis.

Learners will:

  1. Understand what an anaphylactic attack is and recognise symptoms of an attack
  2. Understand the basic 4-step response to an emergency situation
  3. Be aware of what to do in the event of a likely food allergy attack, be reasonably familiar with the function of adrenalin auto injectors (EpiPens) and how to administer an EpiPen injection

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Gary Wilson (Director) Campbell Wilson Ltd - Specialist TV & Film Location Catering