Regular Courses in Cambridge and in-house training offered nationwide for food handlers to understand the requirements and good practices when with dealing with sufferers of food allergy or intolerance

The importance of allergen awareness

Allergen awareness training is an essential part of food safety and catering training. Food allergy and intolerance is increasing every year and as a business that produces or provides food to the public, you are legally responsible for certain practices in order to minimise the risk to your customers.

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. The number of people affected is increasing every year, and up to half of those affected are children.

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 'near miss' reactions had no idea that they were at risk. Those who are aware of the risk can find the day-to-day unpredictability of living with food allergy risks stressful.

Any food has the potential to cause a severe reaction – not just nuts

What is the allergen labelling and awareness course?

The new allergen regulation has been in place for some time. Do your staff really understand how easy it is to get it wrong? Do they they realise the consequences of making a mistake? Do you know how you can ensure your business gets it right?

This new practical half day interactive course is aimed at anyone in a food business who wishes to understand more about practical allergen controls and will focus on these key areas on how easily things can go wrong, the consequences of getting it wrong and how to ensure you get it right.

Why do you need allergen awareness training?

This course aims to assist delegates with compliance of the new regulations by learning about allergens and how to control and manage them in a food business in line with the EU directive

  • By law food handlers must receive adequate supervision, instruction and / or training in food hygiene relevant to their work.
  • Training must now include Allergen control in line with company policy and current legislation
  • Allergen Control and training must be included in HACCP i.e = Food Safety Management System

Lactose intolerance or milk allergy... what is the difference?

What is the legislation?

Regulation (EU) No 1169/2011 Food information to consumers

The Primary Objective of the EU directive on the provision of food information to consumers with the intent of providing information to consumers to enable them to make informed choices which are safe to them

What does this mean to food businesses?

A defence against prosecution - That they took all reasonable precautions and exercised all due diligence to avoid committing the offence.