For allergy sufferers, food can be a terrifying thing. And even the most careful people can have an allergic reaction if the food they’re eating has accidentally become contaminated with an allergen. Reactions can range from mild to severe, or even fatal. Around 200,000 people a year need hospital treatment for reactions to food in the US alone.
Allergies are something the food industry must take very seriously, because the risk of severe harm is high. So, you need to know how to help protect people with allergies who are eating your food. This course will help you do that.

By the end of this course, you’ll be able to:

• Identify the 14 most common allergens
• Describe how allergens must be displayed on product packaging
• Recognize the signs and symptoms of an allergic reaction to food
• Follow handling guidelines to ensure allergen contamination is prevented

Why take this course?

If you work in food production, distribution, retail, or food service, you need to know how to minimize food allergy risks. This course looks at allergens, the reactions they can cause, and how food must be labeled and handled to comply with regulations. It’ll also give you useful advice and guidelines to help you prevent allergen contamination where you work.

20 mins | SCORM | Infographic