What Will I Learn
The course covers the following content
Introduction to Allergens.
Identify which businesses and organisations are impacted by the new allergen labeling regulations for non packaged foods.
Define an allergy and allergens.
Distinguish between allergies, intolerances 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 labeled.
State the exemptions to allergen labeling.
Define “advisory labeling”.
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 labeling.
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.
This eLearning 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