Overview/Description Target Audience Expected Duration Lesson Objectives Course Number Overview/Description
It is estimated that approximately ten deaths each year occur in the UK due to a food allergy induced anaphylactic shock. Many people suffer various types of minor to severe reactions to food allergies. Eating out is considered the biggest risk for food allergy sufferers, and caterers or catering establishments that prepare, cook or serve non-prepacked (loose) or prepacked food, must adhere to the labelling regulations to enable customers to make informed choices. This course examines the types of reactions and symptoms suffered by those who experience food allergies, in addition to detailing the 14 regulated food allergens that cause these reactions. The course also looks at different dietary requirements and methods that can help reduce the risk of a person suffering an allergic reaction on your premises. This course was developed with subject matter support provided by Chilworth (a DEKRA Company) – Global Experts in Safety and Process Safety. Please note, the course materials and content were current with the laws and regulations at the time of the last expert review, however, they may not reflect the most current legal developments. Nothing herein, or in the course materials, shall be construed as professional advice as to any particular situation with respect to compliance with legal statutes or requirements.
Target Audience
Restaurant managers, restaurant workers, hospitality industry workers, takeaway staff and management and anyone involved in the sale of food
recognise the characteristics of each type of reaction a customer may have to food
identify the main symptoms of food allergies
identify three types of reactions customers may have to various types of food
identify the 14 common allergens that cause food reactions
recognise the ways food businesses must comply with food information regulations |w to provide customers with accurate information about food they serve which contains food allergen ingredients
identify ways to reduce the risks for food allergy sufferers associated with eating out
identify ways you can help in the case of a guest suffering a serious allergic reaction