Food Allergen Awareness Training - Online Course

Description

This Food Allergen Awareness online course helps learners identify fourteen food allergens. It describes the common signs of an allergic reaction. It also covers what people who work in the food business must do to protect people from harm due to allergens in food.

You can give you and your staff the knowledge required to stop food allergy incidents from happening by completing this 100% online course

Anaphylaxis is a severe and potentially life-threatening reaction to a trigger such as an allergy. The body's immune system overreacts and releases a flood of chemicals that can cause you to go into shock.

This causes your blood pressure to drop suddenly and your airways to narrow, making it hard to breathe. Common food triggers include: nuts, milk, fish, shellfish, eggs and some fruits. Anaphylaxis requires medical treatment and can be fatal if not treated immediately.

In our online food allergen training course, you will learn about anaphylaxis and about life-threatening allergies.

At the end of the food allergy awareness course, you will be able to describe:

The first topic defines what an allergy is and describes what happens in your body when you are exposed to an allergen. It identifies the types of things people can be allergic to. You will learn about the difference between food allergy, food intolerance and Coeliac's disease. The topic also covers the prevalence of food allergies.

The second topic identifies common allergy symptoms. It also describes what you should do in the event of anaphylaxis.

The third topic outlines UK food information regulations and the penalties for failure to comply with these regulations. It identifies how you should present information about pre-packed and non-pre-packed food to consumers. The topic also identifies 14 key allergens that you must inform consumers about.

The final topic describes management strategies to reduce the risk of cross-contamination of allergens. It identifies staff training requirements. The topic also emphasises the importance of good storage, equipment cleaning and personal hygiene