Food Allergen Awareness and Safety

An allergen question needs an accurate answer, even during a busy service. Food Allergen Awareness and Safety connects ingredient knowledge, preparation controls and customer communication so staff can recognise when to verify information rather than guess.

Five teaching themes cover food allergy risks, recognition of serious reactions, PPDS labelling, allergen cross-contact controls and clear communication. The learning is intended to support the food business’s own procedures, records, staff instruction and emergency arrangements.

🥣 Programme highlights

✓ The 14 allergens that must be declared under food law.
✓ Allergy, intolerance and hidden ingredient risks.
✓ PPDS labelling and accurate ingredient information.
✓ Storage, segregation, cleaning and cross-contact controls.
✓ Customer questions, verification and clear records.

👥 Who this course is for

Food handlers, catering teams, serving staff, supervisors and others involved in preparing, handling or communicating information about food. Apply it to the actual food business and the responsibilities of the role.

💻 What you need

Use a suitable internet-connected device and sufficient English for the teaching and assessment. Have access to current ingredient information, allergen records and the business’s procedures when applying the learning.

⏱ Learning time and completion

Allow approximately two hours overall, including teaching, self-study and the final assessment. Learning is self-paced and individual completion times vary.

✓ Complete the required teaching and supporting learning.
✓ Review relevant self-study and food-business procedures.
✓ Complete the separate final assessment.
✓ Use verified ingredient information and follow local controls.

This online assessment checks food-allergen knowledge. It does not replace business-specific procedures, practical first-aid training or emergency medical assistance.

📘 Module 1 – Food Allergen Awareness and Safety

Distinguish food allergy and intolerance and recognise why accurate ingredient information matters. Hidden ingredients and assumptions can make an everyday preparation or serving decision unsafe.

By the end of this module, learners will be able to explain:

✓ Identify the 14 major food allergens
✓ Understand allergy and intolerance differences
✓ Recognise hidden allergen risks
✓ Understand impact of allergen exposure

📘 Module 2 – Anaphylaxis Awareness and Emergency Response

Recognise signs of a possible allergic reaction and the need to follow the emergency arrangements promptly. Awareness learning does not establish practical clinical competence.

By the end of this module, learners will be able to explain:

✓ Identify mild and severe allergic reactions
✓ Recognise symptoms of anaphylaxis
✓ Understand emergency response procedures
✓ Take immediate action in critical situations

📘 Module 3 – Natashas Law and Allergen Labelling

Consider food packaged before a customer orders or selects it and how the relevant PPDS labelling requirements apply. Connect the full ingredients list with clear allergen emphasis.

By the end of this module, learners will be able to explain:

✓ Understand Natasha Law requirements
✓ Identify PPDS food labelling rules
✓ Ensure accurate ingredient disclosure
✓ Recognise risks of non compliance

📘 Module 4 – Allergen Control and Cross Contamination

Follow ingredients through storage, preparation and cleaning to identify opportunities for allergen cross-contact. Link segregation and cleaning with the business’s actual controls.

By the end of this module, learners will be able to explain:

✓ Identify cross contamination risks
✓ Apply safe storage and segregation methods
✓ Use cleaning protocols effectively
✓ Prevent allergen mixing in food preparation

📘 Module 5 – Allergen Safety and Communication

Connect kitchen records with the person answering a customer’s question. Clear communication, verification and updated information are safer than guessing or offering an unsupported reassurance.

By the end of this module, learners will be able to explain:

✓ Communicate allergen information clearly
✓ Ask the right questions to customers
✓ Avoid assumptions and verify details
✓ Maintain allergen records and charts
✓ Promote a safe food culture

📝 Final knowledge assessment

The final knowledge assessment contains 20 single-answer multiple-choice questions, with four options and one correct answer each. The pass mark is 80% (16 out of 20), with up to ten attempts, 30 minutes per attempt and randomised questions.