Allergen Awareness

About this course

Allergies occur when the body’s immune system reacts to a usually harmless substance as though it is harmful. Why this happens, isn’t clear. However, most sufferers come from families that have a history of allergies, or related problems. Every year, the number of people with allergies is increasing so having an awareness of potential allergens and why they can be harmful is becoming more important, particularly if you work in the service industry.

This course covers general allergies, food allergies and food intolerances and explain the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.

Target Audience

This course is aimed at anyone working within the food industry

Course modules

Food Intolerance and Allergens: the Basics

Food Intolerances – Causes and Symptoms

Allergies – Causes and Symptomss

Allergen Facts

Food Allergens and the Law

Food Allergens – Practical Steps

Allergen Information for Consumers

Internal Monitoring and Review

External Monitoring and Review

Duration

100 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).