Food allergens present a serious and growing risk to public health. For individuals with food allergies or coeliac disease, even the smallest trace of an allergen can cause severe illness or, in some cases, death. As professionals working in the food industry, you play a vital role in protecting these individuals through careful handling, accurate labelling, and strict prevention of allergen cross contact.
This course is designed to give you a thorough understanding of food allergens, relevant legislation, and the practical steps required to manage allergens safely in your workplace. Across three modules, you will explore the science of allergic reactions, your legal responsibilities, and the procedures necessary to prevent contamination and protect customers.
By the end of this course, you will be better equipped to identify risks, implement controls, and contribute to a food safety culture that puts consumer wellbeing first.
By the end of this course you will have learned about:
- The nature of food allergens and how they affect the human body
- The 14 major allergens identified in UK food law
- The difference between food allergy, food intolerance, and coeliac disease
- The legal obligations for allergen labelling
- Preventing allergenic cross contact
- The distinction between cross contamination and cross contact