Allergen Guidance for Food Businesses Online Course

Allergen Guidance for Food Businesses – Online Course

Course overview
This online course introduces food allergen management and the practices needed to handle, prepare, store, label and serve food safely. Learners explore the UK’s 14 regulated food allergens, food information requirements, allergen labelling and measures to reduce cross-contamination. The course also covers food hypersensitivity, anaphylaxis and appropriate responses to allergic reactions. It takes approximately one hour to complete and is CPD accredited, with one CPD point.

Please note: This course provides introductory awareness and knowledge of allergen management in food businesses. It does not replace any practical, regulated or role-specific training an employer may require.

What the course covers
• Introduction to allergen guidance for food businesses
• Food hypersensitivity
• Anaphylaxis and appropriate responses to anaphylactic reactions
• Food information legislation
• The 14 regulated allergens, food additives and processing aids
• Requirements for prepacked and non-prepacked food
• Prepacked for Direct Sale (PPDS) requirements
• Distance selling and staff training
• Allergens in ingredients
• Labelling requirements for prepacked food
• Packaging, cleaning and storage
• Reducing allergen cross-contamination risks
• Allergen management and food preparation
• Requirements for non-prepacked food
• Labelling allergens on prepacked products
• Precautionary allergen labelling
• Gluten-free and free-from claims
• Responding to allergen-related incidents

Who is it for?
This course is suitable for people involved in preparing, handling, serving, selling or supervising food across a range of sectors, including hospitality, catering, healthcare, social care, education, retail and food production. It is particularly relevant for:
• Chefs and cooks
• Kitchen and catering assistants
• Restaurant, café and takeaway staff
• Food retailers and supermarket food staff
• Bakery and delicatessen workers
• Care home and hospital catering teams
• Food business owners
• Food safety supervisors and managers
• Staff responsible for food preparation and allergen information
• Individuals undertaking induction or refresher training

Practical benefits
• Understand the UK’s 14 regulated food allergens
• Improve awareness of allergen risks during food preparation and service
• Reduce the risk of cross-contamination through appropriate working practices
• Understand food labelling and allergen information requirements
• Recognise the importance of accurate communication with customers
• Develop awareness of how to respond to allergen-related concerns and incidents
• Support food safety practices and workplace responsibilities
• Study online using a phone, tablet or computer
• Receive an instant digital certificate after successfully completing the assessment

What learners will be able to do
• Explain key principles of food safety, hygiene and allergen management
• Identify common food allergens and associated risks
• Understand allergen information requirements for different types of food
• Recognise the importance of accurate food labelling
• Apply appropriate practices to reduce cross-contamination
• Understand the role of cleaning, packaging and storage in allergen control
• Recognise the importance of suitable staff training
• Understand how to respond appropriately to food allergy concerns and incidents
• Explain the importance of communicating accurate allergen information to customers

Is this training a legal requirement?
UK food businesses have legal responsibilities to provide accurate allergen information to consumers and ensure food is appropriately described and labelled. Staff must receive suitable training and be competent for their responsibilities, although the legislation does not prescribe completion of this specific course.

The supplied course information identifies the Food Information Regulations 2014, Regulation (EU) No. 1169/2011 as retained in UK law where applicable, and the Food Safety Act 1990. The training supports awareness of food information requirements, allergen controls and practices intended to reduce risks associated with food allergies. Employers remain responsible for ensuring that their arrangements meet the requirements applicable to their business.

Assessment and certificate
Learners complete an online multiple-choice assessment at the end of the course. On successful completion, they receive a free CPD-accredited digital certificate, available immediately to download or print at home. The course is delivered online and takes approximately one hour to complete. The supplied information confirms instant access but does not specify a fixed access period.