Introduction to Allergens in Education– The Health & Safety Group

Introduction to Allergens in Education

E-learning Course

1 Hours (Approx.) Multiple Choice

4.8

(1329) Google Reviews

A growing number of people must avoid certain foods due to allergies or intolerances. This course outlines the symptoms individuals with food hypersensitivity may experience, ranging from mild discomfort to severe, life-threatening reactions like anaphylaxis. By completing this course, you will, recognise the risks associated with food hypersensitivity and accidental exposure and be able to differentiate between food allergies and intolerances

Course Content
Objectives

Course Content

Food Hypersensitivity
Causes and Types of Food Allergy
Common Symptoms of an Allergic Reaction
Food Intolerance
Adverse Food Reactions
Coeliac Diesase
Diagnosis and Understanding Gluten Free Products
Anaphylactic Shock overview and treatment
Food Business Operators
Food Information Legislation
The Food Standards Agency
Food Additives and Processing Aids
Prepacked Vs Non- Prepacked Foods
School Meals and Catering
Practical tips for safe food in schools
Staff Training
Cleaning Procedures
Monitoring and Reviews
Cross contamination risks
Managing allergens in a catering environment

Objectives

Identify and differentiate between the various types of adverse food reactions, including food allergies, intolerances, and other hypersensitivities.
Describe the key characteristics, symptoms, and types of food allergies, including anaphylaxis and food intolerance, and explain appropriate first-response actions.
Recognise the symptoms and underlying causes of Coeliac Disease and understand how it differs from other food-related conditions.
Summarise the legal responsibilities of food businesses under UK food safety laws, including the roles of the Food Standards Agency (FSA) and key labelling legislation.
Identify common cross-contamination risks and apply effective strategies for managing allergens in both manufacturing and catering environments.
Interpret and apply allergen labelling requirements, including those for gluten-related claims, PPDS foods, and exceptions, in compliance with UK legislation.
Plan and manage meals for individuals with food allergies or special dietary needs, including evaluating the role of prepacked meals and implementing practical safeguards.

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What You Will Learn

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