Allergen Awareness – Course contents

Chapter 1: Allergens & the Law

Candidates will describe the increasing incidence of allergenic contamination and the rising numbers of people who now have a Food Allergy and will be able to:

  • Describe the growing threat to consumers and the food industry
  • State the statistics behind the headlines
  • Give examples of potentially unsafe practices concerning allergenic food ingredients
  • State the possible consequences of non-compliance with food safety law
  • Explain what is a Due diligence defense

 

Chapter 2: Introduction to Allergens

Candidates will define the concept of allergens, the difference between a food allergy and a food intolerance. Symptoms of an allergenic reaction, anaphylactic shock and how to recognize an attack, and will be able to:

  • Describe the terms food allergy, food intolerance and Celiac disease
  • State how gluten affects a sufferer
  • Explain what the term anaphylaxis means
  • Detail how to recognize the symptoms of an allergic reaction (an anaphylactic attack)
  • State basic emergency procedures if someone is having an attack
  • Describe the 4-step response to a potential allergenic attack (anaphylaxis)

 

Chapter 3: The 8 Named Allergens

Candidates should define the 8 most common Food Allergens listed by the FDA, the importance of being able to identify “hidden allergens” and of clear food labeling and will be able to:

  • State the 8 named allergenic ingredients listed by the FDA
  • Give examples of foods/dishes where named allergenic ingredients are commonly used
  • Give examples of alternative ingredients to the named allergenic ingredients
  • Give examples of hidden allergenic ingredients in common foods and dishes
  • Detail the importance of clear food labeling
  • Detail how to help a sufferer avoid an allergenic reaction
  • Give examples of potentially unsafe practices concerning allergenic food ingredients

 

Chapter 4: Recipe Creation to Storage

Candidates will consider safe and appropriate practices such as communication methods, recipe creation, developing a system, adapting a recipe for an Allergy sufferer, suppliers and storage and will be able to:

  • Detail how to create a simple system to manage the use of allergenic ingredients
  • State the importance of clear communication in the use of allergenic ingredients
  • Explain how to create recipe and customer ingredient information sheets
  • Give examples of how to adapt a recipe or dish for an allergy sufferer
  • Describe procedures required for dealing with foods that may cause allergic reactions
  • State the importance of appropriate suppliers and delivery
  • Detail dry, chilled and frozen storage procedures to reduce the risks of cross contamination

 

Chapter 5: Preparation through to Service

Candidates will explain the main dangers involved at the following key stages, Food Preparation – Cook – Assembly of Dish, Front of House Service and will be able to:

  • Explain the importance of good management systems and clear communication
  • Detail the importance of clear communication with all staff
  • Describe appropriate communication between front-of-house staff and kitchen
  • Give examples of the steps required to avoid cross contamination
  • Give examples of the main danger points in a self-service area
  • Give examples of the communication required with a customer
  • Describe the important role front of house staff can play in preventing cross contamination

 

Chapter 6: Cleaning & Personal Hygiene

Candidates will state the importance that cleaning, and personal hygiene play in helping to reduce cross contamination and will be able to:

  • Explain the importance of cleaning, and handwashing in helping to reduce cross-contamination
  • State the importance of personal hygiene in food handling
  • Detail the required cleaning procedures for a kitchen
  • Explain how and when to wash
  • Detail the required cleaning procedures for front of house areas such as work-stations and self-service areas
  • State the importance of cleaning schedules
  • Describe how thorough cleaning of Front of House can reduce the risks of cross contamination