Food allergies can have serious and sometimes life-threatening consequences. Individuals with food allergies rely on accurate information and safe food handling practices to avoid exposure to allergens.
This course provides an essential introduction to food allergen awareness, explaining how allergies occur, the risks associated with allergen exposure and the responsibilities of organisations that prepare or serve food.
Learners will develop an understanding of the 14 major allergens identified under UK food safety regulations, learn how allergen contamination can occur and understand how to communicate allergen information clearly to customers and service users.
The course also explains the legal responsibilities placed on food businesses and organisations under UK food safety legislation, including Natasha’s Law.
By the end of the course, learners will understand how to recognise allergen risks, prevent cross-contamination and respond appropriately to allergen emergencies.
This course is suitable for:
- catering staff
- hospitality workers
- restaurant staff
- school catering teams
- care home staff
- event staff
- workplace canteens
- food retail workers
- anyone involved in preparing or serving food
Learning Outcomes
By the end of the course learners will be able to:
- explain what food allergies and intolerances are
- identify the 14 major food allergens
- understand how allergen cross-contamination occurs
- explain legal responsibilities under UK food safety regulations
- communicate allergen information effectively
- respond appropriately to allergen emergencies
Course Disclaimer:
This course is designed for information and awareness purposes only and does not, unless otherwise stated, provide a regulated qualification or evidence of occupational competence. Learners are responsible for obtaining any additional training, assessment, supervision, or certification required by their employer, sector regulations, or professional standards.
