Food Allergy Awareness for Hospitality & Catering

E-learning Course

1 Hours (Approx.) Multiple Choice

4.8

(1100) Google Reviews

This essential course provides comprehensive understanding of food allergies, intolerances, and coeliac disease within the hospitality and catering sector.

It focuses on the critical importance of allergen management, legal requirements, and practical measures to ensure safe food service for customers with food allergies and intolerances.

Course Content
Objectives

Course Content

Understanding Food Allergies and Intolerances
The 14 Major Allergens
Legal Requirements and Responsibilities
Cross-Contamination Prevention
Menu Planning and Design
Customer Communication
Emergency Response Procedures
Kitchen Protocols
Food Preparation Areas
Storage Requirements
Cleaning Procedures
Staff Training Requirements
Documentation and Record Keeping
Allergen Information Display

Objectives

Understand the difference between food allergies, intolerances and coeliac disease
Know how to identify and manage the 14 major allergens
Be able to prevent cross-contamination in food preparation
Understand the legal requirements for allergen information
Know how to communicate effectively with customers about allergens
Be able to implement safe food handling procedures
Understand how to store ingredients safely to prevent cross-contamination
Know how to respond to allergic reactions and emergencies
Be able to maintain accurate allergen documentation
Understand the importance of staff training in allergen awareness
Know how to design and update menus with allergen information
Be able to implement effective cleaning processes
Understand how to verify allergen control measures

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CPD Accredited

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What You Will Learn

Take a closer look at our E-learning experience. Below, you’ll find screenshots from the course alongside a sample certificate you’ll receive upon completion (click to view).

Our courses are designed to be engaging, intuitive, and practical, giving you the tools and confidence to excel in your field.

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