Food Allergen Awareness and Safety

This course provides a comprehensive understanding of food allergen awareness, safety practices, and legal responsibilities within food handling environments. Learners will explore the 14 major allergens, understand the difference between allergy and intolerance, and recognise the risks of hidden ingredients and cross contamination. The course also covers Natasha Law requirements, proper labelling standards, and the importance of accurate communication with customers. In addition, learners will gain knowledge of emergency response procedures including recognising anaphylaxis and taking immediate action. By the end of the course, learners will be equipped to maintain safe food practices, reduce risks, and ensure compliance with professional and legal standards.

Module 1: Food Allergen Awareness and Risks

By the end of this module, learners will be able to learn:
• Identify the 14 major food allergens
• Understand allergy and intolerance differences
• Recognise hidden allergen risks
• Understand impact of allergen exposure

Module 2: Anaphylaxis Recognition and Emergency Response

By the end of this module, learners will be able to learn:
• Identify mild and severe allergic reactions
• Recognise symptoms of anaphylaxis
• Understand emergency response procedures
• Take immediate action in critical situations

Module 3: Natasha Law and Legal Compliance

By the end of this module, learners will be able to learn:
• 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 Prevention

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

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