Allergy Awareness Course

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Course Content

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Introduction 1 Topic

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Introduction to Allergy Awareness

An intolerance 4 Topics

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What is an intolerance

Common causes of an intolerance

Symptoms of an intolerance

Diagnosis and Treatment for an intolerance

An allergy 4 Topics

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What is an allergy

Common causes of an allergy

Symptoms of an allergy

Diagnosis and Treatment of an allergy

Key differences between an allergy and intolerance 1 Topic

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Key Differences Between an Allergy and Intolerance

UK Allergen Law & Legal Requirements 3 Topics

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UK Allergen Law & Legal Requirements

14 Legally Recognized Allergens

Staff Training & Responsibility

Legal requirements for different food businesses 4 Topics

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Legal Requirements for Different Food Businesses

Non-Prepackaged foods (Restaurants, Cafés, Takeaways)

Prepacked for Direct Sale (PPDS) Foods – Natasha’s Law (2021)

Online & Food Delivery Services

Natasha’s Law 6 Topics

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What is Natasha’s Law?

Why Was Natasha’s Law Introduced?

Who Must Follow This Law?

New Labeling Requirements

Implications for Food Businesses

Impact on Consumers

Where These Allergens Must Be Declared 1 Topic

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Where these allergens must be declared

Common Allergen Cross-Contamination Hazards 7 Topics

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Shared Equipment and Utensils

Inadequate cleaning procedures

Improper Storage

Bulk Ingredient Handling

Airborne Contamination

Cross-contact During Food Preparation

Allergen Transfer During Cooking

Controls to Prevent Cross-Contamination 9 Topics

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Training and Awareness

Dedicated Equipment and Utensils

Strict Cleaning Procedures

Proper Labeling

Personal Protective Equipment (PPE))

Ingredient Control

Monitoring and Auditing

Customer Communication

Personal Hygiene Practices 1 Topic

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Personal Hygiene Practices

Cleaning and Sanitising Procedures 1 Topic

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Cleaning and Sanitising Procedures

Segregation of Allergen and Non-Allergen Foods 1 Topic

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Segregation of Allergen and Non-Allergen Foods

Training and Awareness 1 Topic

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Training and Awareness

Designated Allergen-Free Zones 1 Topic

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Designated Allergen-Free Zones

Cross-Contact Prevention During Cooking and Serving 1 Topic

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Cross-Contact Prevention During Cooking and Serving

Monitoring and Verification 1 Topic

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Monitoring and Verification

Customer Communication 1 Topic

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Customer Communication

Thank you 1 Topic

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