Food Allergies Labeling Training
Cover the 14 major food allergens and labelling rules that protect customers, essential knowledge for anyone working with food.
- CPD Accredited
What this course covers
Allergen management carries serious weight in any food business, since incorrect labelling or an undeclared allergen can have fatal consequences. This programme gives staff in production, packaging, retail and catering a clear understanding of the 14 major allergens and the legal labelling requirements that apply to them.
Learners also cover how cross-contamination happens and the practical steps that prevent it. The course explains the health consequences of allergic reactions and the responsibilities placed on food businesses and their staff.
Skills you'll walk away with
- Identify the 14 major allergens requiring declaration
- Explain labelling requirements across different food categories
- Recognise cross-contamination risks and how to prevent them
- Apply correct labelling practices to avoid mis-description
- Describe the health consequences of allergic reactions
- Understand food business responsibilities under allergen law
Designed with these roles in mind
- Food production and packaging staff
- Kitchen and front-of-house teams
- Retail and catering employees
- Food manufacturing supervisors
Modules included
6 short lessons that build sequentially. Learners can pause and resume at any point on any device.
- 01 Introduction to food allergens
- 02 The 14 major allergens and their sources
- 03 Allergen labelling requirements
- 04 Cross-contamination risks and prevention
- 05 Allergic reactions and anaphylaxis awareness
- 06 Responsibilities of food businesses and staff
How competence is checked
A final assessment checks learners can apply allergen labelling rules correctly before the certificate is awarded.
What learners receive
Learners receive a CPD-accredited certificate to download instantly on completion.
- Food Information for Consumers Regulation (EU) No 1169/2011
Common questions
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