Allergen Awareness

This course covers general allergies, food allergies and food intolerances and explains the differences between them. It covers the 14 allergens controlled by legislation which must be clearly labelled on menus or signs in catering outlets, 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.

What is an allergic reaction?

An allergic reaction occurs when cells in the immune system interpret a foreign substance or allergen as harmful. The immune system overreacts to these allergens and produces histamine, which is a chemical that causes allergy symptoms, such as inflammation, sneezing, and coughing.  Why this happens isn’t clear; however, most sufferers come from families that have a history of allergies or related problems.

Who Is It For?

This course is aimed at anyone working within the food industry and can be taken by individuals, or businesses who might want to put all of their staff through the training.


  • Instant certification
  • Approved by CPD and RoSPA



What Will You Learn?

  1. Food Intolerance and Allergens: the Basics
  2. Food Intolerances – Causes and Symptoms
  3. Allergies – Causes and Symptoms
  4. Allergen Facts
  5. Food Allergens and the Law
  6. Food Allergens – Practical Steps
  7. Allergen Information for Consumers
  8. Internal Monitoring and Review
  9. External Monitoring and Review

Course Cost:



50 minutes

Course Approved By:


Pass Rate:


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