Allergen Awareness
Course Content
This module will explain what Allergens are and what you need to know about them.
Course Agenda
Understand what allergens are — learn the difference between allergens and other contaminants, and recognize how allergic reactions differ from food intolerance.
Identify the 14 main food allergens listed in UK/EU food law (e.g. peanuts, tree nuts, milk, eggs, gluten-containing cereals, fish, shellfish, soy, mustard, sesame, celery, sulphites, lupin, molluscs).
Know the legal framework — including the Food Information Regulations (FIR) and Food Information for Consumers (FIC) Regulation (EU No. 1169/2011), requiring clear allergen information for consumers.
Recognize symptoms of allergic reactions — from mild (itching, rash, swelling) to severe anaphylaxis (breathing difficulty, collapse, potential fatality).
Prevent cross-contamination — through proper cleaning, equipment segregation, use of color-coded utensils, and clear labeling during storage, preparation, and service.
Handle and label ingredients correctly — always check ingredient lists, maintain accurate recipe and supplier information, and ensure allergen updates are reflected on menus, prepacked, and non-prepacked foods.
Understand communication responsibilities — front-of-house and kitchen staff must communicate allergen risks clearly, confirm customer requests, and avoid assumptions.
Maintain hygiene and cleaning practices — effective cleaning to remove allergenic residues; sanitizing surfaces and equipment between uses; and correct disposal of contaminated food.
Respond to allergen incidents — know how to act if a customer has an allergic reaction: seek medical help immediately and follow your organization’s emergency protocol.
Stay trained and compliant — ensure all staff receive regular allergen awareness training, understand labeling laws, and implement safe systems of work in line with Food Standards Agency (FSA) guidance.
Course Agenda
Understand what allergens are — learn the difference between allergens and other contaminants, and recognize how allergic reactions differ from food intolerance.
Identify the 14 main food allergens listed in UK/EU food law (e.g. peanuts, tree nuts, milk, eggs, gluten-containing cereals, fish, shellfish, soy, mustard, sesame, celery, sulphites, lupin, molluscs).
Know the legal framework — including the Food Information Regulations (FIR) and Food Information for Consumers (FIC) Regulation (EU No. 1169/2011), requiring clear allergen information for consumers.
Recognize symptoms of allergic reactions — from mild (itching, rash, swelling) to severe anaphylaxis (breathing difficulty, collapse, potential fatality).
Prevent cross-contamination — through proper cleaning, equipment segregation, use of color-coded utensils, and clear labeling during storage, preparation, and service.
Handle and label ingredients correctly — always check ingredient lists, maintain accurate recipe and supplier information, and ensure allergen updates are reflected on menus, prepacked, and non-prepacked foods.
Understand communication responsibilities — front-of-house and kitchen staff must communicate allergen risks clearly, confirm customer requests, and avoid assumptions.
Maintain hygiene and cleaning practices — effective cleaning to remove allergenic residues; sanitizing surfaces and equipment between uses; and correct disposal of contaminated food.
Respond to allergen incidents — know how to act if a customer has an allergic reaction: seek medical help immediately and follow your organization’s emergency protocol.
Stay trained and compliant — ensure all staff receive regular allergen awareness training, understand labeling laws, and implement safe systems of work in line with Food Standards Agency (FSA) guidance.
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