What to expect from 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.
This course is aimed at anyone working within the food industry and can be sold to individuals or pitched to businesses who might want to put all of their staff through the training.
Allergic reactions can have serious consequences so knowing which substances can cause them and how to avoid cross contamination is vital to anyone working in the food industry. CPD approval means that this course can be used by those that need to prove they are continually developing themselves. Online training is flexible, efficient and cost effective meaning the candidate can progress through the modules at their own pace and in their own time, so they can fit the training in around their work and personal life.
Food Safety level 2 courses go hand in hand with Allergen Awareness as they provide detailed information on food safety and hygiene practices. They are industry specific so more relevant than
generic courses and should be completed by anyone who is handling food.
Course content includes:
Food Intolerance and Allergens: the Basics
Food Intolerances – Causes and Symptoms
Allergies – Causes and Symptoms
Food Allergens and the Law
Food Allergens – Practical Steps
Allergen Information for Consumers
Internal Monitoring and Review
External Monitoring and Review
Approximately 1.5 – 2 hours but you can spend as little or as much time on each subject as you wish, and go forward or back through the course at any time.
This online course can be completed on any PC or mobile device. Study at your own pace and log in and out as often as you wish.
Appeals to all learning styles with interactive quizzes, video and audio features.
Allows you to work at your own pace, testing your knowledge as you progress through the course.
Assessment is by a short multiple choice end of course test, on successful completion of which a RoSPA-approved and CPD-accredited certificate can be downloaded.