Allergies occur when our body responds to substances as if they were toxins, when they are actually harmless and safe to consume.
For example, gluten, dairy, wheat and soy are common substances that our body mis-identifies as being toxins. However, there are many more and the number of people suffering adverse effects increases every year. For this reason, being aware of potential allergens is necessary in the service industry.
Our course covers general allergies, food allergies and food intolerances and explain the differences between them. You’ll be introduced to the 14 allergens controlled by legislation, as well food additives and how they can interact and trigger allergic reactions.
In addition to the above, we’ll dive deep into the symptoms as well as explore current thinking on why the number of food allergies and suffers is increasing year-on-year. Finally, we’ll cover how to reduce the risks from allergens by looking at practical steps that can be employed, and what control measures can be put in place.
Who is the course for?
The course is aimed at all those working in the food industry from owner to staff and is designed to educate and raise awareness through comprehensive training.
This course is approved and certified by the CPD, which is recognised and respected in over 20 countries around the world, including the United Kingdom.
What are the benefits?
Allergic reactions can have serious consequences for both the individual and the business who supplied the food that triggered it. Knowing the different substances that can trigger reactions and how to avoid cross contamination is essential for any person or business operating within the food industry.
Our online course is flexible, efficient and cost effective. Enrollees can progress through the modules at their speed. This means you can complete it in sections when you have free time.
Our Food Safety Level 2 course is recommended alongside Allergen Awareness as they both provide detailed information on food safety and hygiene best-practice. Anyone handling food should complete these courses as they are more in-depth than generic training programmes.
If you are a supervisor or manager in the food industry, we recommend our ‘Introduction to HACCP Level 2’ course. It provides an excellent overview of Hazard Analysis and how to ensure food remains safe for consumption throughout the supply chain.
|Module||Module Name||Pass %|
|1||Food Intolerance and Allergens: The Basics
|2||Food Intolerances - Causes and Symptoms
|3||Allergies - Causes and Symptoms
|5||Food Allergens and the Law
|6||Food Allergens - Practical Steps
|7||Allergen Information for Consumers
|8||Internal Monitoring and Review
|9||External Monitoring and Review
Why Choose DDR Consultants
We are a provider of online health and safety training courses and accredited by leading industry organisations. For example, our courses are accredited and approved by a variety of bodies including RoSPA, IATP, CPD, iiRSM and Gatehouse Awards.
In addition to being recognised by leading organisations, we offer you the flexibility to complete our courses at a time that is convenient to you from any location with Internet access. Upon completion you will also receive a certificate stating your results.
Recommended System Requirements
- Browser: Up to date web browser
- Video: Up to date video drivers
- Memory: 1Gb+ RAM
- Download Speed: Broadband (3Mb+)