The overall aim of this approved Food & Drink Careers Passport® course is to provide you with the basic knowledge of allergens through fun games, animations and interactions. Course content will introduce you to food allergies and intolerances, and demonstrate your responsibilities for protecting consumers from ingredients that might cause harm.
By the end of this course and the assessment that follows you will:
- Understand the difference between food allergies and food intolerances, as well as identifying symptoms of each.
- Be able to identify the 14 major allergens that must, by law, be labelled on all food packaging and allergen information.
- Know the types of food products in which the 14 allergens are likely to appear.
- Understand how to provide accurate allergy information, and why it is essential that you do so.
- Understand the control measures that can be put in place to protect consumers from the cross-contamination of allergenic ingredients.
- Have the knowledge to comply with all legislation under the Food Information Regulations 2014
There are 6 easy-to-digest modules.
Module 1 - Food allergies and Intolerances
- What is meant by the term ‘food allergy’
- The 14 major food allergens and the foods in which they might be found
- What is meant by the term ‘food intolerance’
Module 2 - Consequences for consumers
The common symptoms of food allergies
The common symptoms of food intolerance
What to do if someone has an allergic reaction
Module 3 - Personal Hygiene
The importance of labelling correctly
How to identify allergens on bulk packaging and outer case labelling
How to locate allergen information in the case of non-prepackaged or loose food
Your responsibilities for legal compliance.
Module 4 - Control measures for allergens
How to control hazards relating to food allergies and intolerances
How to record allergen information
Module 5 - Allergen management
Food allergens and HACCP
Personal hygiene and cross contamination
Module 6 - Assessment
Reflect on what users have learned and test knowledge
Completion of evaluation test
A score of 75% is required to pass the test
Should you not pass the test, you are able to revisit the modules and retake
Food Safety Level 2
Endorsed by the Food Standards Agency and BRC
HACCP Level 2
Endorsed by the food standards agency and BRC
Health & Safety Level 2
Developed by leading H&S experts in the Food & Drink sector
Mapped to Food Standards Agency training standards
Want to discover more?
Contact us today for more information