Learn how to properly label ingredients to prevent allergic reactions in this free online allergen management course. Nearly 10% of the population is allergic to certain ingredients. This means that food manufacturers and services must lower the risk of allergic reactions by providing consumers with clear information and alternatives. This food safety course identifies common food allergens and explains how they affect the body. We go over the regulations governing ingredient labelling and show you how to implement allergen control to protect customers.
| College | Alison |
| Course ID | 191904 |
| Course Category | Food Safety, Health & Safety |
| Course Type | Online Learning |
| Course Qualification | CPD Certificate |
| Course Duration | 4-5 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | In This Free Course, You Will Learn How To • Distinguish between food allergies and food intolerances • Discuss the type of ingredient labels and symbols used for allergen identification • Explain how to communicate allergen information effectively to customers • Identify common food allergens and describe their impact • Describe the immune response that occurs during an allergic reaction • Explain how to implement sanitation and cleaning practices for allergen management in a commercial kitchen • Discuss the prevalence and trends in food allergies • Outline allergen labelling regulations stipulated by the government |
| Course Code | 253 |
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