Managing Food Allergens Course Online in Dublin, Ireland

Managing Food Allergens

Managing Food Allergens course for food handlers is intended for persons working in the food industry in service, retail , manufacturing , institutional and other sectors who have responsibility to comply with FIC regulations.

Buy €20,00 Free Preview

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?

360 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 be available to download in .pdf upon successful completion of the end-of-course 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. Welcome
2. Copy of How to Navigate
3. Copy of Translate this course to any language of your choice
4. Update your Profile
5. How to Navigate
6. Resetting password
7. Online Learning Guidelines
8. Disclaimer
9. Aim of this Course
10. Who is this Course for ?
11. Learning into Practice
12. End of Course Assessment and Quizzes at the end of the chapter
13. Course Contents
1. Learning Outcome
2. Introduction to Food allergens
3. Allergenic Contamination Recalls in Ireland -2020
4. How does Allergen Awareness help consumers and businesses?
5. Disadvantages of poor allergen control practices in food business
6. Some Allergen Facts
7. Allergy Vs Intolerance Vs Anaphylaxis
8. Anaphylaxis
9. Coeliac disease
10. Fatal Allergenic reaction incident in Ireland
11. Cheese Allergy incident in West London
12. 14 Allergens
13. Chapter 1- Quiz
1. Learning Outcome
2. Various Laws
3. Law of Negligence and Duty of Care
4. The Law of Contract
5. Regulation (EC) No. 178 of 2002 and Regulation (EC) 882 of 2004
6. The Food Information for Consumers (FIC) Regulation
7. Statutory Instrument No. 489 of 2014
8. Natasha`s Law UK
9. Chapter 2- Quiz
1. Learning Outcome
2. Food Sensitivities
3. Allergic or intolerant to more than one food
4. Cross-reactivity
5. Myth about Food allergy and intolerance as forms of food poisoning
6. Medical cure for food allergy or intolerance
7. Food Allergies
8. Cross-reactivity
9. What happens in an allergic reaction?
10. Foods causing an allergic reaction
11. Diagnosis of food allergy
12. Oral Allergy Syndrome
13. Exercise induced food allergy
14. Food Intolerances
15. Symptoms of an intolerance to foods
16. What foods can people be intolerant to?
17. Coeliac disease
18. Diagnosis of food intolerance, including Coeliac condition
19. Can you get anaphylaxis if you have a food intolerance or coeliac condition?
20. Managing Coeliac disease and gluten intolerance
21. How can I find out if a food product is being withdrawn or recalled for food allergy reasons?
22. Chapter 3- Quiz
1. Learning Outcome
2. Cereals containing gluten
3. Crustaceans and products thereof
4. Eggs and products thereof
5. Fish and products thereof
6. Peanuts and products thereof
7. Soybeans and products thereof
8. Milk and products thereof
9. Nuts
10. Celery and products thereof
11. Mustard and products thereof
12. Sesame seeds and products thereof
13. Sulphur dioxide and sulphites
14. Lupin and products thereof
15. Molluscs and products thereof
16. Use of ‘May Contain...’ Statement
17. Free-from, gluten-free claims
18. Chapter 4- Quiz
1. Learning Outcome
2. Information on Prepacked Food
3. Indication of any of the 14 allergens
4. Emphasising Allergenic Ingredients
5. Chapter 5- Quiz
1. Learning Outcome
2. Allergen Information for Non-prepacked Food
3. How to Display Allergens: Non-prepacked Food?
4. How to display Allergens: Non-prepacked food?.. Continued
5. Providing allergen information for food Ordered Remotely (by Phone, Website, App etc.)
6. 5 Steps to effective allergen information
7. Allergen Declaration
8. How do you identify and record the allergens you use?
9. How must allergens be declared in your catering premises?
10. Options for displaying allergen information in your premises
11. How to Display- Letters
12. How to Display- Numbers
13. How to Display- Images
14. Tips to Remember and Practice
15. Responsibilities of Customers with a Food Allergy
16. Guidance for Front of House Staff
17. Guidance for all Staff
18. Allergen checklist for managers
19. How to communicate with customers
20. Enforcement and Penalties
21. Gluten-free Oats
22. Sulphur Dioxide and Sulphites
23. Wine and Allergens
24. Precautionary Food Allergen Declarations
25. Ingredient or Contaminant (Cooking in Oil as an Example)
26. Situations Where a Food Allergen Declaration is Not Required
27. Food Businesses Affected
28. Complying with National Measures
29. Food or Food Ingredients Destined for Mass Caterers
30. Restaurants/Takeaways
31. Contract Catering
32. Retail Outlets
33. Other Food Outlets, e.g., Food Stalls, Markets
34. Food Ordered Remotely (Electronically/by Phone) and Delivered to the Consumer
35. Licensed Premises
36. Specialised Businesses, Institutions and Organisations
37. Charitable institutions
38. Chapter 6- Quiz
1. Learning Outcome
2. Introduction to Allergen Management
3. Allergen Policy
4. Ordering from Suppliers
5. Allergens in Raw Materials
6. Food Storage Controls
7. Receiving Supplies
8. Food Preparation
9. Dedicated Equipment
10. Food Service
11. Rework and Work-In-Progress (WIP)
12. Controls for Rework and Work-In-Progress (WIP)
13. Cleaning and Sanitation
14. Food Transportation
15. Waste Management
16. Hand Washing
17. Visitors and contractors
18. Training
19. Monitoring
20. Verification and Record Keeping
21. Emergency Situations
22. Guidance notes on Adrenaline Auto-injector
23. Positioning for anaphylaxis
24. Chapter 7- Quiz
1. Introduction to Validation
2. 1) Identify the Team
3. 2.Determine the objective of the cleaning
4. 3. Review current cleaning program
5. 4. Hygiene design of equipment
6. 5. Determine the worst-case scenario for the soiling
7. 6. Sampling and testing
8. 7. Carry out the validation
9. 8. Interpreting the results
10. 9. Verify Validation
11. Important to note:
12. Chapter 8- Quiz
1. Glossary
2. References
1. Completion of Lectures
2. Assessment Guidelines
3. Are you ready for Assessment ?
4. End of Course Assessment
5. Fancy a 25% OFF Coupon Code?
6. Certificate
  FREE PREVIEW

About this course

€20,00
162 lessons
0 hours of video content

Managing Food Allergens

COURSE KEY FEATURES

Effective Lessons

Awesome Quizzes

Additional Resources

FAQ

Course curriculum

Chapter 1- Introduction

Chapter 1- Introduction to Food Allergens

Chapter 2- Food Allergens and the Law

Chapter 3- Allergies and Intolerances

Chapter 4- 14 Allergens and Free from “claims”

Chapter 5- Labelling Requirements- Prepacked food

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

Chapter 7- Allergen Management in a food business

Chapter 8- Validation and Verification

Summary

Assessment

About this course