Allergen Awareness CPD

Our Allergen Awareness course is designed to give the necessary knowledge of allergies and intolerances for food handlers. This knowledge is used to reduce contamination and keep customers safe from any allergens they are allergic to.

• Units Covered
• Unit 1 – The law surrounding allergens: Our first unit of this course will cover the different laws regarding food allergens and how these affect various food businesses. We will also look at some food allergen case studies to begin to understand the importance of this area of study and the consequences when legislation is not followed.
• Unit 2 – Allergies, intolerance and coeliac disease: Next up we will look at different allergies and intolerances. This will require an in-depth look at the 14 named allergens and exploring what each of these are. We will also consider hidden allergens as well as what happens when people consume something they are allergic to. Anaphylaxis, coeliac disease and gluten intolerances will also be covered.
• Unit 3 – Considerations of allergies in the workplace: The correct training for staff and hazard analysis procedures are essential for all food businesses and something that we will look at here. Food suppliers, storage and various considerations will be covered so that you have a strong knowledge of how to reduce risk.
• Unit 4 – Contamination control: In this final unit we cover contamination control. This will include personal hygiene and ways to ensure food premises and equipment are cleaned correctly. Record keeping and other ways to reduce cross contamination will be explained as well as the correct methods of reporting and dealing with emergency situations.

• Unit 1 – The law surrounding allergens: Our first unit of this course will cover the different laws regarding food allergens and how these affect various food businesses. We will also look at some food allergen case studies to begin to understand the importance of this area of study and the consequences when legislation is not followed.
• Unit 2 – Allergies, intolerance and coeliac disease: Next up we will look at different allergies and intolerances. This will require an in-depth look at the 14 named allergens and exploring what each of these are. We will also consider hidden allergens as well as what happens when people consume something they are allergic to. Anaphylaxis, coeliac disease and gluten intolerances will also be covered.
• Unit 3 – Considerations of allergies in the workplace: The correct training for staff and hazard analysis procedures are essential for all food businesses and something that we will look at here. Food suppliers, storage and various considerations will be covered so that you have a strong knowledge of how to reduce risk.
• Unit 4 – Contamination control: In this final unit we cover contamination control. This will include personal hygiene and ways to ensure food premises and equipment are cleaned correctly. Record keeping and other ways to reduce cross contamination will be explained as well as the correct methods of reporting and dealing with emergency situations.

• Unit 1 – The law surrounding allergens: Our first unit of this course will cover the different laws regarding food allergens and how these affect various food businesses. We will also look at some food allergen case studies to begin to understand the importance of this area of study and the consequences when legislation is not followed.
• Unit 2 – Allergies, intolerance and coeliac disease: Next up we will look at different allergies and intolerances. This will require an in-depth look at the 14 named allergens and exploring what each of these are. We will also consider hidden allergens as well as what happens when people consume something they are allergic to. Anaphylaxis, coeliac disease and gluten intolerances will also be covered.
• Unit 3 – Considerations of allergies in the workplace: The correct training for staff and hazard analysis procedures are essential for all food businesses and something that we will look at here. Food suppliers, storage and various considerations will be covered so that you have a strong knowledge of how to reduce risk.
• Unit 4 – Contamination control: In this final unit we cover contamination control. This will include personal hygiene and ways to ensure food premises and equipment are cleaned correctly. Record keeping and other ways to reduce cross contamination will be explained as well as the correct methods of reporting and dealing with emergency situations.

• Unit 1 – The law surrounding allergens: Our first unit of this course will cover the different laws regarding food allergens and how these affect various food businesses. We will also look at some food allergen case studies to begin to understand the importance of this area of study and the consequences when legislation is not followed.
• Unit 2 – Allergies, intolerance and coeliac disease: Next up we will look at different allergies and intolerances. This will require an in-depth look at the 14 named allergens and exploring what each of these are. We will also consider hidden allergens as well as what happens when people consume something they are allergic to. Anaphylaxis, coeliac disease and gluten intolerances will also be covered.
• Unit 3 – Considerations of allergies in the workplace: The correct training for staff and hazard analysis procedures are essential for all food businesses and something that we will look at here. Food suppliers, storage and various considerations will be covered so that you have a strong knowledge of how to reduce risk.
• Unit 4 – Contamination control: In this final unit we cover contamination control. This will include personal hygiene and ways to ensure food premises and equipment are cleaned correctly. Record keeping and other ways to reduce cross contamination will be explained as well as the correct methods of reporting and dealing with emergency situations.

• Unit 1 – The law surrounding allergens: Our first unit of this course will cover the different laws regarding food allergens and how these affect various food businesses. We will also look at some food allergen case studies to begin to understand the importance of this area of study and the consequences when legislation is not followed.
• Unit 2 – Allergies, intolerance and coeliac disease: Next up we will look at different allergies and intolerances. This will require an in-depth look at the 14 named allergens and exploring what each of these are. We will also consider hidden allergens as well as what happens when people consume something they are allergic to. Anaphylaxis, coeliac disease and gluten intolerances will also be covered.
• Unit 3 – Considerations of allergies in the workplace: The correct training for staff and hazard analysis procedures are essential for all food businesses and something that we will look at here. Food suppliers, storage and various considerations will be covered so that you have a strong knowledge of how to reduce risk.
• Unit 4 – Contamination control: In this final unit we cover contamination control. This will include personal hygiene and ways to ensure food premises and equipment are cleaned correctly. Record keeping and other ways to reduce cross contamination will be explained as well as the correct methods of reporting and dealing with emergency situations.

• Unit 1 – The law surrounding allergens: Our first unit of this course will cover the different laws regarding food allergens and how these affect various food businesses. We will also look at some food allergen case studies to begin to understand the importance of this area of study and the consequences when legislation is not followed.
• Unit 2 – Allergies, intolerance and coeliac disease: Next up we will look at different allergies and intolerances. This will require an in-depth look at the 14 named allergens and exploring what each of these are. We will also consider hidden allergens as well as what happens when people consume something they are allergic to. Anaphylaxis, coeliac disease and gluten intolerances will also be covered.
• Unit 3 – Considerations of allergies in the workplace: The correct training for staff and hazard analysis procedures are essential for all food businesses and something that we will look at here. Food suppliers, storage and various considerations will be covered so that you have a strong knowledge of how to reduce risk.
• Unit 4 – Contamination control: In this final unit we cover contamination control. This will include personal hygiene and ways to ensure food premises and equipment are cleaned correctly. Record keeping and other ways to reduce cross contamination will be explained as well as the correct methods of reporting and dealing with emergency situations.

• Unit 1 – The law surrounding allergens: Our first unit of this course will cover the different laws regarding food allergens and how these affect various food businesses. We will also look at some food allergen case studies to begin to understand the importance of this area of study and the consequences when legislation is not followed.
• Unit 2 – Allergies, intolerance and coeliac disease: Next up we will look at different allergies and intolerances. This will require an in-depth look at the 14 named allergens and exploring what each of these are. We will also consider hidden allergens as well as what happens when people consume something they are allergic to. Anaphylaxis, coeliac disease and gluten intolerances will also be covered.
• Unit 3 – Considerations of allergies in the workplace: The correct training for staff and hazard analysis procedures are essential for all food businesses and something that we will look at here. Food suppliers, storage and various considerations will be covered so that you have a strong knowledge of how to reduce risk.
• Unit 4 – Contamination control: In this final unit we cover contamination control. This will include personal hygiene and ways to ensure food premises and equipment are cleaned correctly. Record keeping and other ways to reduce cross contamination will be explained as well as the correct methods of reporting and dealing with emergency situations.