Allergen Awareness (Approved by CPD and RoSPA)
Allergies occur when the body’s immune system reacts to a usually harmless substance as though it
is harmful. Why this happens, isn’t clear. However, most sufferers come from families that have a
history of allergies, or related problems. Every year, the number of people with allergies is increasing
so having an awareness of potential allergens and why they can be harmful is becoming more
important, particularly if you work in the service industry.
This course covers general allergies, food allergies and food intolerances and explain the differences
between them. It covers the 14 allergens controlled by legislation along with food additives and how
they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and
takes in the wider picture discussing the current theories of why rates are increasing. It then finishes
off by covering practical steps that can be taken to reduce the risk from allergens and also what
steps can be taken both internally and externally to monitor the control measures.
This course is aimed at anyone working within the food industry and can be sold to individuals or
pitched to businesses who might want to put all of their staff through the training.
Allergic reactions can have serious consequences so knowing which substances can cause them and
how to avoid cross contamination is vital to anyone working in the food industry.
CPD approval means that this course can be used by those that need to prove they are continually
Online training is flexible, efficient and cost effective meaning the candidate can progress through
the modules at their own pace and in their own time, so they can fit the training in around their
work and personal life.
Our Food Safety level 2 courses go hand in hand with Allergen Awareness as they provide detailed
information on food safety and hygiene practices. They are industry specific so more relevant than
generic courses and should be completed by anyone who is handling food.
For supervisors and managers in the food industry our Introduction to HACCP Level 2 course
provides an in depth introduction to Hazard Analysis and managing critical control points so that
food remains safe for consumption from farm to fork.
As with many of our Health and Safety courses if candidates are undertaking this training it is likely
that other subjects such as Fire Safety or Slips Trips and Falls will also be relevant to them.
Number of lessons
|Course||Module Number||Module Name||Pass % Required|
|Allergen Awareness||1||Food Intolerance and Allergens: the Basics||70|
|Allergen Awareness||2||Food Intolerances - Causes and Symptoms||70|
|Allergen Awareness||3||Allergies - Causes and Symptoms||70|
|Allergen Awareness||4||Allergen Facts||70|
|Allergen Awareness||5||Food Allergens and the Law||70|
|Allergen Awareness||6||Food Allergens - Practical Steps||70|
|Allergen Awareness||7||Allergen Information for Consumers||70|
|Allergen Awareness||8||Internal Monitoring and Review||70|
|Allergen Awareness||9||External Monitoring and Review||70|