Food allergens course for hospitality for companies

The food allergens course is essential training for all professionals working in the hospitality and food sectors who want to comply with current regulations and ensure consumer safety. Under European Regulation 1169/2011, any establishment that serves food is required to provide information on the presence of allergens.

In this course you will learn what food allergens are, how they affect health, and how to identify and handle the 14 mandatory allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk and dairy products, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin and molluscs.

The programme covers everything from the description, causes and symptoms of allergies and intolerances to diagnosis, treatment, hygiene and prevention in different food sectors. It also deals with correct product labelling and current regulations, giving a complete overview for everyone working from food preparation through to sale.

This 20-hour online course lets you learn at your own pace. It does not include a work placement, but it significantly improves your professional qualifications and is accepted by the competent health authority in all of Spain's autonomous communities. The price is 50 euros.

If you want to ensure legal compliance and protect your customers' health, this course is your best ally for gaining the knowledge you need about food allergens in hospitality and the food sector.

On completing this course, students will be able to manage the handling of food allergens effectively to protect consumer health and comply with current regulations. The objectives are:

• Understand and apply the regulations on handling food allergens.
• Identify the main allergens and their effects on consumers during handling and service.
• Implement prevention methods to avoid cross-contamination and ensure hygiene when in contact with food.
• Understand and apply the latest food product labelling requirements.
• Develop health protocols for preventing food allergies and intolerances in professional settings.
• Manage emergencies involving food-related allergic reactions.
• Interpret current legislation on allergens in food establishments.

Module 1. Description, causes and symptoms of food allergies

This module explains the characteristics of allergens, the causes of allergies and intolerances, and the symptoms that affected consumers may present.

Module 2. Diagnosis and treatment. Hygiene in contact with food and allergens

It covers how food allergies are diagnosed, their treatment, and the hygiene practices needed to avoid cross-contamination when handling and preparing food.

Module 3. Food product labelling

This module explains the current regulations on food labelling, focusing on the requirements for correctly declaring the presence of allergens in food products.

Module 4. Prevention and application in different food sectors

It looks at preventive measures to avoid allergen-related risks and how to apply them in practice across different areas of the food sector, from production to sale.

Module 5. Food allergies and intolerances

Students will learn the differences between allergies and intolerances, their causes and risks, and how they should be managed in professional settings.

Module 6. Frequently asked questions about food allergies and examples by sector

Common questions about food allergies are answered, and case studies and real examples from different sectors are presented to aid understanding.

Module 7. Applicable regulations on food allergens

This final module sets out the laws and regulations governing allergen information and handling in food establishments in the European Union and Spain.

This course is a legal requirement for professionals who work directly or indirectly with food, from preparation to distribution and sale. It is designed to improve your professional qualifications and ensure regulatory compliance on food allergens.

• Food handler in hospitality and catering.
• Food safety manager.
• Employee in catering services and food companies.
• Staff in food manufacturing, processing and packaging industries.
• Inspection and storage staff in food sectors.
• Food transport and distribution staff.

Sectors and companies

• Restaurants and bars
• Hotels and tourist accommodation
• Catering companies
• Food industries
• Food retail
• Food transport and logistics services