Food Allergens Awareness

Food Allergens Awareness

Food Allergens Awareness

Allergens in Food: What Are They?

The fundamentals of food allergies will be covered in this section of the course. Please gain an understanding of what they are and how they can cause allergic reactions in certain individuals. The first step in making the food environment safer is to educate oneself on the allergies that can be found in food.

Typical allergens found in foods

Learn the most common allergens that can be found in food and where they can be found. We will investigate the primary causes of allergic reactions, which include peanuts, tree nuts, dairy products, and shellfish, among other things. Being aware of these allergens is absolutely necessary in order to handle food in a safe manner.

Recognising Allergic Reactions

Acquire the knowledge necessary to identify allergic reactions in both yourself and others. Becoming aware of the symptoms, which can range from minor reactions such as itching and hives to severe reactions such as anaphylaxis, can be extremely beneficial. It is essential to have the ability to recognise allergic reactions in order to provide prompt assistance.

Avoiding Contamination by Others

Examine methods for avoiding cross-contamination outside of the kitchen. Recognise the significance of distinct cutlery, hygienic procedures, and unambiguous labelling in preventing inadvertent contact with food allergies. Everyone can eat in a safe atmosphere by taking preventative action.

Developing Allergy-Friendly Environments

Learn how to make restaurants, residences, and places of education allergy-friendly. We'll look at doable solutions for accommodating people with dietary sensitivities, from meal preparation to communication techniques. In any situation involving food, promoting safety and inclusivity is essential.


  1. Brief Description of Food Allergens Awareness

    Allergen awareness training is the critical part of food safety training. Every year, Food allergy and intolerance is increasing and as a business that delivers food items to the public, you are legitimately accountable for certain practices in order to curtail the risk to your consumers.
  2. Module 1: Introduction to Food Allergens, Allergies and Anaphylaxis

    Allergic reactions can occasionally be life-threatening. According to Allergy UK, around one person in four in the UK suffers from an allergy at some point in their lifetime.
  3. Module 2: Food Allergen Law and the Food Labelling Regulations

    The FSA state that in the UK, about ten people die every year from food-induced anaphylaxis. There are also about 1,500 asthma deaths, some of which might be triggered by food allergy. Many of those who die or suffer had no idea that they were at risk.
  4. Module 3: Preventing Allergenic Cross Contamination

    Food allergies make consumers’ lives difficult and are potentially fatal. In many countries the law requires that allergens present in food be labelled to reduce the risk of accidental consumption.

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