Introduction

Food allergies are common these days, in fact, every three minutes someone goes to the emergency room due to an allergic reaction. Therefore, it is the duty of all food handlers ensure that the food they produce, sell or serve is safe for the consumers to consume, and to be aware of the importance of allergens and the associated problems.

Course description

This Allergy Awareness Course is designed to inform you more about the foods that cause allergic reactions, introduce ways to reduce risk, the recommended emergency treatment and explains the legal responsibilities of a food handler concerning allergen labelling and declaring of which allergens are present in the food products.

Course design

The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.

You are taught through a combination of

• Video lessons
• Online study materials
• Mock exams
• Multiple-choice assessment

How is the course assessed?

To successfully complete the course you must pass an automated, multiple-choice assessment. The assessment is delivered through our online learning platform. You will receive the results of your assessment immediately upon completion.

Will I receive a certificate of completion?

Upon successful completion you will qualify for the UK and internationally-recognised certificate and you can choose to make your achievement formal by obtaining your PDF Certificate at a cost of £9 and Hardcopy Certificate for £15.

Why study this course

Whether you’re an existing practitioner or aspiring professional, this course will enhance your expertise and boost your CV with key skills and an accredited qualification attesting to your knowledge.

The Allergy Awareness Course is open to all, with no formal entry requirements. All you need is a passion for learning, a good understanding of the English language, numeracy and IT, and to be over the age of 16.