360 days from purchase. However, we can extend it further as required if you have not completed the course.
Approximately 2.5 to 3 hours.
No. Your course can be accessed from any device 24/7.
Assessments are in multiple choice option format.
Yes. You can attempt the assessment any number of times until you achieve the pass grade.
Certificate will be available to download in .pdf upon successful completion of the end-of-course assessment.
Not at the moment. Please contact us and we will advice you the best option.
Curriculum is designed based on the required knowhow that is essential in relation to Allergen Management in the industry.
Welcome
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Online Learning Guidelines
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Aim of this Course
Who is this Course for ?
Learning into Practice
End of Course Assessment and Quizzes at the end of the chapter
Course Contents
Learning Outcome
Introduction to Food allergens
Allergenic Contamination Recalls in Ireland -2020
How does Allergen Awareness help consumers and businesses?
Disadvantages of poor allergen control practices in food business
Some Allergen Facts
Allergy Vs Intolerance Vs Anaphylaxis
Anaphylaxis
Coeliac disease
Fatal Allergenic reaction incident in Ireland
Cheese Allergy incident in West London
14 Allergens
Chapter 1- Quiz
Learning Outcome
Various Laws
Law of Negligence and Duty of Care
The Law of Contract
Regulation (EC) No. 178 of 2002 and Regulation (EC) 882 of 2004
The Food Information for Consumers (FIC) Regulation
Statutory Instrument No. 489 of 2014
Natasha`s Law UK
Chapter 2- Quiz
Learning Outcome
Food Sensitivities
Allergic or intolerant to more than one food
Cross-reactivity
Myth about Food allergy and intolerance as forms of food poisoning
Medical cure for food allergy or intolerance
Food Allergies
Cross-reactivity
What happens in an allergic reaction?
Foods causing an allergic reaction
Diagnosis of food allergy
Oral Allergy Syndrome
Exercise induced food allergy
Food Intolerances
Symptoms of an intolerance to foods
What foods can people be intolerant to?
Coeliac disease
Diagnosis of food intolerance, including Coeliac condition
Can you get anaphylaxis if you have a food intolerance or coeliac condition?
Managing Coeliac disease and gluten intolerance
How can I find out if a food product is being withdrawn or recalled for food allergy reasons?
Chapter 3- Quiz
Learning Outcome
Cereals containing gluten
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof
Nuts
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites
Lupin and products thereof
Molluscs and products thereof
Use of ‘May Contain...’ Statement
Free-from, gluten-free claims
Chapter 4- Quiz
Learning Outcome
Information on Prepacked Food
Indication of any of the 14 allergens
Emphasising Allergenic Ingredients
Chapter 5- Quiz
Learning Outcome
Allergen Information for Non-prepacked Food
How to Display Allergens: Non-prepacked Food?
How to display Allergens: Non-prepacked food?.. Continued
Providing allergen information for food Ordered Remotely (by Phone, Website, App etc.)
5 Steps to effective allergen information
Allergen Declaration
How do you identify and record the allergens you use?
How must allergens be declared in your catering premises?
Options for displaying allergen information in your premises
How to Display- Letters
How to Display- Numbers
How to Display- Images
Tips to Remember and Practice
Responsibilities of Customers with a Food Allergy
Guidance for Front of House Staff
Guidance for all Staff
Allergen checklist for managers
How to communicate with customers
Enforcement and Penalties
Gluten-free Oats
Sulphur Dioxide and Sulphites
Wine and Allergens
Precautionary Food Allergen Declarations
Ingredient or Contaminant (Cooking in Oil as an Example)
Situations Where a Food Allergen Declaration is Not Required
Food Businesses Affected
Complying with National Measures
Food or Food Ingredients Destined for Mass Caterers
Restaurants/Takeaways
Contract Catering
Retail Outlets
Other Food Outlets, e.g., Food Stalls, Markets
Food Ordered Remotely (Electronically/by Phone) and Delivered to the Consumer
Licensed Premises
Specialised Businesses, Institutions and Organisations
Charitable institutions
Chapter 6- Quiz
Learning Outcome
Introduction to Allergen Management
Allergen Policy
Ordering from Suppliers
Allergens in Raw Materials
Food Storage Controls
Receiving Supplies
Food Preparation
Dedicated Equipment
Food Service
Rework and Work-In-Progress (WIP)
Controls for Rework and Work-In-Progress (WIP)
Cleaning and Sanitation
Food Transportation
Waste Management
Hand Washing
Visitors and contractors
Training
Monitoring
Verification and Record Keeping
Emergency Situations
Guidance notes on Adrenaline Auto-injector
Positioning for anaphylaxis
Chapter 7- Quiz
Introduction to Validation
1) Identify the Team
2.Determine the objective of the cleaning
3. Review current cleaning program
4. Hygiene design of equipment
5. Determine the worst-case scenario for the soiling
6. Sampling and testing
7. Carry out the validation
8. Interpreting the results
9. Verify Validation
Important to note:
Chapter 8- Quiz
Glossary
References
Completion of Lectures
Assessment Guidelines
Are you ready for Assessment ?
End of Course Assessment
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