Allergic and Food Intolerant Customers (ROSPA Endorsed)

This course aims to help you to understand what allergens are, their impact on people who are affected by them, the law relating to allergens, and how they should be managed during food preparation and handling. The duration of this course is 20 minutes and can be completed over multiple sessions. By the end of this course you will be able to: • Define the terms ‘allergy’ and ‘allergens’ • Explain the differences between wheat allergy, gluten intolerance, and coeliac disease • List, and provide examples of, the EU’s top 14 allergens • Serving food • Preparing food - including how to modify recipes to reduce allergen risk • Explain how food allergy risks can be controlled • State what cross-contamination warnings are and why they can have a negative impact • Explain how allergenic cross-contamination can occur in the catering industry, and how it can be controlled • Define the terms direct and indirect allergenic cross-contamination • Describe other types of information that may appear on food labels • Explain how allergen information about both prepacked and non-prepacked foods must be communicated to consumers • Define the difference between prepacked and non-prepacked food • Identify the legislation that governs the communication of allergen information to customers • Describe the symptoms and effects of ingesting allergens