Description

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The Managing Food Allergies and Intolerances eLearning course provides learners with an understanding of food allergies and intolerances and the importance of managing associated risks when preparing, handling and serving food.

The course explores common food allergens, the difference between food allergy and intolerance and the potential consequences of exposure. Learners will consider practical approaches to preventing allergen cross-contact, communicating accurate information and responding appropriately to customer requirements and potential allergic reactions.

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Who Should Attend?

• Employees who prepare, handle or serve food.
• Catering and hospitality personnel.
• Food production and preparation employees.
• Employees who provide information about food or ingredients to customers.
• Managers and supervisors responsible for food safety.
• Employees working in environments where food allergens are handled.
• Anyone requiring an understanding of food allergy and intolerance management.

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What You Will Learn

• The difference between food allergy and food intolerance.
• Understanding how allergic reactions can occur.
• Recognising the potential seriousness of food allergies.
• Common signs and symptoms of an allergic reaction.
• Awareness of anaphylaxis and the importance of an appropriate emergency response.
• Recognising common food allergens.
• The importance of accurate allergen information.
• Identifying allergenic ingredients in food products.
• Understanding the importance of checking ingredient information and labels.
• Communicating effectively with customers about allergies and intolerances.
• Avoiding assumptions when responding to allergen enquiries.
• Understanding the risks associated with allergen cross-contact.
• Preventing cross-contact during food storage, preparation and service.
• Maintaining appropriate separation of ingredients where required.
• Cleaning work surfaces, utensils and equipment appropriately.
• Maintaining good personal and hand hygiene.
• Following appropriate procedures when preparing food for an individual with an allergy.
• Recognising when accurate allergen information cannot be confirmed.
• Reporting allergen-related concerns appropriately.
• Responding appropriately if an allergic reaction is suspected.
• Seeking emergency assistance where required.
• Following organisational allergen management and food safety procedures.
• Understanding individual responsibilities for managing allergen risks.
• Contributing to safe food preparation and service for people with food allergies and intolerances.

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Course Delivery

This course is delivered as self-directed eLearning through the ELMO learning platform.

Learners can work through the course at their own pace and can move backwards and forwards through the learning content as required. The course does not need to be completed in one sitting, allowing learners to leave and return to their training where necessary.

Interactive activities may be included throughout the course to reinforce key learning points.

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Assessment

Knowledge and understanding are checked through online assessment activities. Depending on the course content, these may include multiple-choice questions, matching exercises, drag-and-drop activities and image-based questions.

A minimum score of 70% is required to successfully complete the course.

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Certification

Upon successful completion of the course and assessment requirements, learners will receive a UK Rural Skills (UKRS) Accredited Certificate of Training.

This is an awareness-based eLearning course and does not replace workplace-specific allergen management procedures, food safety controls or any role-specific practical training required for the preparation, handling or service of food.

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Course Duration

The course is self-directed and learners can progress through the content at their own pace. Completion time may therefore vary depending on the individual learner.

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