Food Allergies

Food allergies affects between 1-2% of the UK population. Some allergens can have a serious effect on a person’s health causing anaphylaxis, which can be life threatening. This course highlights key allergens in foods, how to reduce and mitigate any risk of cross-contamination and what to do in the event of an emergency. Food businesses have a legal responsibility to offer food that is safe to consume. This means that allergens must be declared, and ingredients listed clearly to warn of any ingredients that might cause an allergic reaction. A system must be in place for testing allergens in foods, managing the risks associated with allergens and responding to emergencies.

Objectives:

At the end of the course, trainees will be able to explain the differences between food allergies and intolerances, recognise responsibilities when dealing with food allergies, apply control measures for storing and labelling food, take steps to prevent cross-contamination in the workplace and identify what to do in an emergency.  

Duration: 20 minutes