Serving the Allergic and Food Intolerant Customer (e-learning)

Course Description

Following implementation of the Food Information for Consumers Regulation (EU) No. 1169/2011, allergen labelling rules will be changing in December 2014. The new regulation will introduce a new requirement for allergen information to be provided for foods sold non-packed or pre-packed for direct sale.

This course cross references Food Allergens and Labelling with the upcoming legislation.

This course covers Understanding Allergens and Food Labelling moving from understanding allergies and their causes into understanding food labels with an ingredients list and warnings on packed food and then to dealing with preparing and serving non packed food.

Course Content

  • Module objectives
  • High quality colour images and illustrations
  • In-course quick reviews
  • End of course test

Course Coverage

  • Introduction to Allergens
  • Identify which businesses and organisations are impacted by the new allergen labelling regulations for non-packaged foods
  • Define an allergy and allergens
  • Distinguish between allergies, intolerance’s and coeliac disease
  • Identify common allergies and their causes
  • Explain the physical symptoms of ingesting allergens
  • Identify foods that contain the 14 regulated allergens
  • Define the benefits to customers of new regulations
  • State the differences between “old” style and “new” style ingredient “labels”
  • Explain how non packed foods are labelled
  • State the exemptions to allergen labelling.
  • Define “advisory labelling”
  • Explain the requirements for allergy advice statements
  • Identify common cross contamination warnings and when these are used
  • Identify impact of overuse of cross contamination warnings
  • Explain what “free from” means in advertising and labelling
  • State the law in identifying and notifying the public of regulated allergens for non-packaged food
  • Identify how to purchase and store food safely
  • State how to create “free from” lists for each recipe and keep these up to date
  • Identify strategies for modifying recipes to reduce regulated allergens
  • Identify the correct procedure for serving a customer with a food allergy for both regulated and non-regulated food products
  • Identify the food allergens that may be present in foreign cuisines and common dishes
  • State the hygiene precautions for preparing food for people with allergies
  • State the action to take if a customer has a severe anaphylaxis attack

System Features

Access to LMS (Learning Management System) including:

  • Custom design and company branding
  • Bookmark place and stop or start anytime
  • Create training plans and records
  • Upload supporting documents or content
  • Personalise news items and alerts
  • Message the trainer or colleagues
  • Print certificate of completion

This e-learning qualification can be accessed on tablet computers, such iPads and Android devices. Please download the Photon Flash Player App to take advantage of this feature