Course Content
UNIT 1 – WHY ALLERGENS MATTER
Unit 1.1 – Welcome
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Unit 1.2 – Why controlling allergens is important
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Unit 1.3 – Food hypersensitivity
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Unit 1.4 – A closer look at gluten
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UNIT 2 – THE 14 NAMED ALLERGENS
Unit 2.1 – The 14 named allergens
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Unit 2.2 – Hidden allergens and examples
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UNIT 3 – REQUIREMENTS FOR ALLERGENS AND PROVIDING ALLERGEN INFORMATION
Unit 3.1 – The law
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Unit 3.2 – Prepacked food
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Unit 3.3 – Prepacked for direct sale (PPDS) food
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Unit 3.4 – Non-prepacked food
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Unit 3.5 – Distance selling
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Unit 3.6 – Product specs, delivery notes, labels and recipes
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Unit 3.7 – Precautionary allergen labelling
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Unit 3.8 – How a catering business could put this into practice
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UNIT 4 – ALLERGEN CROSS-CONTAMINATION CONTROLS
Unit 4.1 – What is cross contamination?
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Unit 4.2 – HACCP and prerequisites
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Unit 4.3 – Allergen policy
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