Food Allergy Awareness

Course

A Food Allergy Awareness course is designed to educate individuals working in the food industry about food allergies, their potential risks, and how to manage them effectively. The course is essential for food handlers, caterers, and anyone involved in the preparation, serving, or sale of food to ensure the safety of customers with food allergies.

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Course Outline: Food Allergy Awareness

1. Introduction to Food Allergies

- Overview of the course objectives and structure
- Understanding what food allergies are
- Difference between food allergies, intolerances, and sensitivities
- The importance of food allergy awareness in the food industry
- Legal responsibilities and food safety regulations related to allergens

3. Symptoms of Allergic Reactions

- Identifying the signs and symptoms of an allergic reaction
- Mild, moderate, and severe (anaphylaxis) reactions
- Timeframes for allergic reactions (immediate vs. delayed)
- Importance of quick response to severe allergic reactions

5. Allergen Information and Communication

- Importance of accurate allergen information for customers
- Legal requirements for allergen labeling on pre-packaged and non-pre-packaged foods
- How to provide allergen information in restaurants, cafes, and catering services
- Communicating effectively with customers about allergens (e.g., menu labeling, verbal communication)
- Handling customer inquiries and requests regarding allergens

7. Emergency Response to Allergic Reactions

- Steps to take if a customer experiences an allergic reaction - Recognizing the severity of the reaction (when to call emergency services) - How to administer emergency treatments (e.g., EpiPen or other adrenaline auto-injectors) - Post-incident procedures and reporting - Importance of debriefing and reviewing allergen management practices after an incident

2. Common Food Allergens

- Overview of the 14 major allergens as identified by food safety regulations: - Celery - Cereals containing gluten (e.g., wheat, barley, rye) - Crustaceans (e.g., crab, lobster, prawns) - Eggs - Fish - Lupin - Milk - Molluscs (e.g., mussels, oysters, snails) - Mustard - Nuts (e.g., almonds, hazelnuts, walnuts) - Peanuts - Sesame seeds - Soya - Sulphur dioxide and sulphites - Understanding less common allergens and cross-reactivity - Recognizing and managing ingredients that may contain hidden allergens

4. Cross-Contamination and Allergen Control

- Understanding cross-contamination and its risks for allergen exposure
- Procedures for preventing cross-contamination in the kitchen and serving areas
- Safe storage and labeling of allergenic ingredients
- Cleaning and sanitizing to prevent allergen residues
- Allergen control during food preparation and cooking

6. Managing Food Allergies in the Workplace

- Developing allergen management policies and procedures
- Staff training and awareness on food allergies
- Implementing an effective allergen management plan
- Record-keeping and documentation related to allergen management
- Preparing for food safety inspections with a focus on allergens

8. Legal and Regulatory Compliance

- Overview of the Food Information Regulations (FIR) and their impact on food businesses
- Understanding the consequences of non-compliance with allergen regulations
- Case studies of food businesses and the legal implications of allergen mismanagement
- Best practices for ensuring compliance with allergen regulations

Practical Skills Session

- Role-playing scenarios on allergen communication with customers
- Demonstrating safe food preparation techniques to avoid cross-contamination
- Group discussions on real-world challenges and solutions in allergen management
- Practical exercises in labeling, storing, and handling allergenic ingredients

Assessment and Certification

- Multiple-choice examination to assess understanding of food allergy principles
- Practical assessment to demonstrate competence in allergen control and emergency response
- Issuance of a Food Allergy Awareness certificate upon successful completion

Conclusion and Next Steps

- Recap of key learning points
- Importance of continuous training and updates on allergen management
- Encouraging a proactive approach to food allergy awareness in the workplace
- Information on further training opportunities (e.g., Advanced Food Allergy Management, HACCP)