By the end of this course you will be able to:

1. Understand what are the causes of an allergic reaction
2. Identify the 8 main food allergens
3. Identify cross-contact risks and understand methods for preventing cross-contact in the workplace through cleaning and sanitizing, good personal hygiene, and controlling the flow of food
4. Understand how to listen and communicate with customers who have food allergies, andhow to communicate within the operation from the customer, through front of house to the kitchen, including co-workers, chefs and managers
5. Be able to recognize the most common symptoms of an allergic reaction, and how to deal with an attack

The course is split into 6 chapters and explains in detail everything you need to make sure you and your customers are safe:

• Chapter 1 – Introduction

• Chapter 2 – Introduction to Allergens

• What is a Food Allergy and how does it affect someone?
• What is Coeliac Disease and what is Gluten?
• Symptoms of an Allergic Reaction
• Anaphylactic Shock
• Recognizing an Attack
• Emergency Procedures

• Chapter 3 – The 8 Allergens

• Allergenic Foods include:
• Hidden Allergens
• Avoiding Allergic Reactions

• Chapter 4 – Recipe creation to storage

• Communication Methods
• Recipe Creation
• Creating a System
• Adapting a Recipe for an Allergy Sufferer
• Suppliers
• Dry Storage
• Chilled
• Frozen Storage

• Chapter 5 – Preparation through to service

• Food Preparation – Cook – Assembly of Dish
• Front of House Service
• Self Service
• Menu Information
• Front of House Staff

• Chapter 6 – Cleaning

• Required Procedures
• Front of House