COURSE KEY FEATURES

  • Effective Lessons

    Carefully planned lessons to meet legal learning requirements and practical application at work with mix of text and videos

  • Awesome Quizzes

    Test your understanding of the concept after each section attempting quizzes.

  • Additional Resources

    Link to further resources for a more avid learner.

FAQ

  • How long do I have access to the course?

    28 days from purchase. However, we can extend it further as required if you have not completed the course.

  • How long it takes to complete the course online?

    Approximately 2.5 to 3 hours.

  • Are there any access restrictions?

    No. Your course can be accessed from any device 24/7.

  • What format is the end-of -course assessment?

    Assessments are in multiple choice option format.

  • Can I re-take the assessment if I do not achieve pass grade in my first attempt?

    Yes. You can attempt the assessment any number of times until you achieve the pass grade.

  • How do I receive my certificate?

    Certificate will either be available to be download in .pdf or will be emailed to you within 12 hours of successful assessment.

  • Can I buy the course online for my group/employees?

    Not at the moment. Please contact us and we will advice you the best option.

  • How is the learning curriculum designed?

    Curriculum is designed based on the required knowhow that is essential in relation to Allergen Management in the industry.

Course curriculum

  • 1

    Chapter 1- Introduction

    • Welcome

    • Update your Profile

    • How to Navigate

    • Resetting password

    • Online Learning Guidelines

    • Disclaimer

    • 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

  • 2

    Chapter 1- Introduction to Food Allergens

    • 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

  • 3

    Chapter 2- Food Allergens and the Law

    • 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

  • 4

    Chapter 3- Allergies and Intolerances

    • 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

  • 5

    Chapter 4- 14 Allergens and Free from “claims”

    • 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

  • 6

    Chapter 5- Labelling Requirements- Prepacked food

    • Learning Outcome

    • Information on Prepacked Food

    • Indication of any of the 14 allergens

    • Emphasising Allergenic Ingredients

    • Chapter 5- Quiz

  • 7

    Chapter 6- Allergen Information to customers – Non pre packed food/loose foods

    • 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

  • 8

    Chapter 7- Allergen Management in a food business

    • 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

  • 9

    Chapter 8- Validation and Verification

    • 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

  • 10

    Summary

    • Glossary

    • References

  • 11

    Assessment

    • Completion of Lectures

    • Assessment Guidelines

    • Registering for Assessment -Familiarisation

    • Are you ready for Assessment ?

    • Assessment