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Course in Allergens and Intolerances Online + Certificate

Practical certified course for hospitality and food professionals: master allergen management and cross contamination prevention, and learn labeling and traceability to comply with regulations, protect customers, and effectively avoid penalties.

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Course in Allergens and Intolerances Online + Certificate

Since the entry into force of Regulation 1169/2011, correct management of allergens and food intolerances is not optional, it is a legal obligation. This course is the definitive tool for any hospitality, catering, or food industry professional who needs to guarantee the highest level of food safety and regulatory compliance.

An error in food handling can have serious consequences. That is why the program focuses firmly on prevention: the allergen management in the kitchen pillar. You will learn to identify the 14 mandatory declared allergens, design effective HACCP protocols, and implement reliable traceability systems that operate under real working conditions.

You will master methods to avoid cross contamination, from storage and preparation to final plating. We will teach you to interpret and produce allergen labeling, prepare clear sheets, and deliver staff training that reinforces safe routines. This course equips you with practical procedures and documentation templates to ensure continuous compliance and operational clarity.

It is not only about knowing the list of allergenic ingredients, but about building a safe working environment. After completion you will confidently handle special diets, offer allergen free alternatives, and ensure your establishment meets consumer information regulations while protecting your business and your customers. The training strengthens reputation, reduces legal risk, and supports confident service.

Course Details

  • 💻 Video hours 7
  • 🕒 Study hours 56
  • 🎬 Videos 91
  • 📝 Test 87
  • 📈 Level to Expert Level
  • Language English and MultiLanguage
  • 🎓 Study certificate
  • 🔓 Lifetime access
  • 🏵️ 7 Guarantee days
  • 💳 Secure payment with SSL
  • 💵 We accept all payment methods
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In our varied selection of topics, you will pay for an individual course and get two completely free. This way, you will have the freedom to choose the three courses that interest you the most, regardless of the topic. It's an excellent opportunity to expand your knowledge and skills. Please note that this offer does not apply to our Master programs.

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What will you learn in this course?

  • 📜 To correctly implement Regulation 1169/2011 on food information and allergen labeling in your establishment.
  • 🛡️ To identify the 14 allergens that must be declared and to understand the key difference between a food allergy and an intolerance.
  • ❌ To design effective protocols to prevent cross-contamination at all stages: receiving, storage, cooking, and service.
  • ✍️ To integrate allergen management into your HACCP plan, creating clear technical data sheets and operating procedures for your entire team.
  • 🏷️ To carry out correct allergen labeling on your products and to communicate the information clearly and safely to the end consumer.
  • 🍽️ Good food handling practices to offer safe options for special diets, such as gluten-free or lactose-free menus.

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The course syllabus includes:

👨🏻‍🏫 13 Topics
▽ TOPIC 1: GENERAL
2 Lessons00:04:24
You will identify causes, symptoms, and treatments of food allergies and implement measures and fulfill responsibilities in food handling to prevent risks.

📥 1.1. Documentation to be downloaded in the last topic

▶ 1.2. Introduction to allergens

This video explains how to identify causes, symptoms and treatments of food allergies, and what measures and responsibilities food handlers must know to prevent risks.

04:24

▽ TOPIC 2: ADVERSE REACTIONS TO FOOD
7 Lessons00:27:27
You will distinguish toxic, allergic and food intolerance reactions, identify allergens, exposure routes and symptoms, differentiate IgE and non-IgE mechanisms, and apply diagnosis, management and urgent response for anaphylaxis.

📥 2.1. Documentation to be downloaded in the last topic

▶ 2.2. Types of adverse food reactions

You will distinguish toxic and non-toxic food reactions, their internal or external origin, and how to differentiate intolerance from allergy, with examples like poisonous mushrooms, salmonellosis, and lactose.

04:14

▶ 2.3. Food allergies

You will identify how food allergies originate, their sensitization and reaction phases, exposure routes, and symptoms on skin, in the respiratory and digestive systems, and the risk of anaphylaxis.

04:13

▶ 2.4. Allergens

You will learn what an allergen is, its characteristics and classification, and you will identify common foods that can cause allergic reactions.

03:39

▶ 2.5. Classification of allergies

Distinguish IgE-mediated and non-IgE-mediated allergies, their symptoms and timing of onset, how they are diagnosed by history and by exclusion and challenge tests, and a treatment approach focused on avoiding the causative food

04:55

▶ 2.6. Non-allergic reactions produced by foods

You will identify the differences between food allergies and intolerances and learn how to recognize, treat, and manage lactose intolerance and celiac disease.

06:05

▶ 2.7. Most common symptoms of allergies

You will recognize signs, timing, and severity of food allergic reactions, from early skin symptoms to the risk of anaphylactic shock and the urgent need for epinephrine.

04:21

▽ TOPIC 3: DIAGNOSIS AND TREATMENT
5 Lessons00:21:12
You will master evaluation and management of food allergies: history and diet diary, skin tests and IgE testing, challenge tests, prevention and options such as oral immunotherapy.

📥 3.1. Documentation to be downloaded in the last topic

▶ 3.2. Diagnosis of allergies, first step

The video shows how to create a medical history and a food diary to identify food allergies: what information to collect, timing of symptom onset, and triggering factors.

03:55

▶ 3.3. Diagnosis of allergies, second stage

How allergy tests are done and interpreted: skin prick, patch and IgE blood tests, preparation needed, and what positive or negative results indicate.

07:08

▶ 3.4. Diagnosis of allergies, third stage

How and when an oral food challenge is performed: indications, contraindications, preparation, dosing and interval protocol, posttest monitoring, and criteria for a positive result.

03:47

▶ 3.5. Treatment of allergies

How to prevent food allergic reactions: use elimination diets, read labels, avoid cross contamination and airborne exposure, and learn about advances like oral immunotherapy and targeted vaccines

06:22

▽ TOPIC 4: ALLERGENS IN FOODS
11 Lessons01:24:02
Identify causes, symptoms and allergens of egg, milk, fish, shellfish, anisakis, legumes, cereals, fruits, tree nuts and additives, detect hidden sources and cross reactivity, and apply prevention, diagnosis and management

📥 4.1. Documentation to be downloaded in the last topic

▶ 4.2. Allergens in eggs

Recognize causes, symptoms, egg allergens, cross reactivity and exposure from contamination or breast milk, plus additives, vaccine risks, and measures for prevention, diagnosis and medical consultation

07:29

▶ 4.3. Allergens in milk

Recognize allergic reactions to milk, identify key allergens casein and whey, detect symptoms and risk factors, find foods and additives with milk, and apply diagnostic and management measures.

09:59

▶ 4.4. Allergens in fish

You will identify causes and symptoms of fish allergy, common allergens including Anisakis, hidden sources, anaphylaxis risk, and prevention and management measures to avoid exposures and severe reactions.

06:58

▶ 4.5. Allergens in seafood

Identify causes, symptoms, risk factors and hidden food sources of shellfish allergies, and learn avoidance measures plus handling and industry precautions.

08:47

▶ 4.6. Anisakis allergens

Detect and prevent Anisakis infections and allergic reactions: symptoms, risky foods, allergens, and safe freezing and cooking practices for eating fish without danger.

08:01

▶ 4.7. Allergens in legumes

You will identify which legumes cause more allergies, how they change with cooking, risks of cross reactivity and inhalation, and how to prevent reactions by reading labels and avoiding foods with peanut or soy

08:39

▶ 4.8. Allergens in cereals

Identify how and why cereals cause respiratory and food allergies, how they differ from celiac disease, main allergens, and which foods and labels to avoid to prevent reactions.

08:52

▶ 4.9. Allergens in vegetables and fruits.

Identify causes, allergens, and symptoms of fruit and vegetable allergy, its diagnosis and cross-reactivity, and learn prevention measures plus treatment and immunotherapy options.

07:15

▶ 4.10. Allergens in nuts

How to recognize the most common nuts and their allergies: symptoms, cross reactivity, and prevention and labeling measures

08:09

▶ 4.11. Allergens in other products and ingredients

You will identify common allergens in processed ingredients and how to recognize risks, symptoms and preventive measures for celery, mustard, sesame, sulfites and lupin.

09:53

▽ TOPIC 5: ALLERGENS IN NATURAL RUBBER
5 Lessons00:10:42
You will identify causes and symptoms of latex allergy, high risk products and situations, preventive measures at home, school, work and hospitals, and treatment options and guidance for choosing safe products.

📥 5.1. Documentation to be downloaded in the last item

▶ 5.2. Characteristics of natural rubber

How to recognize latex allergy: causes, mild and severe symptoms, risky situations with gloves and mucous membranes, and why its prevalence is rising

03:30

▶ 5.3. Frequently used objects made of latex

You will learn which everyday and medical products often contain latex and which practical precautions to take to avoid allergic reactions at home, at school, at work and during healthcare.

02:13

▶ 5.4. Persons exposed to increased risks due to the use of latex

How to identify groups at risk for latex allergy and measures to take at home and in hospitals to prevent reactions

02:58

▶ 5.5. Indications for the treatment of latex contact allergies

You will identify risks and prevention measures for latex allergy, signs of severe reaction, treatment options including immunotherapy in Spain, and how to choose products that reduce exposure.

02:01

▽ TOPIC 6: RISK MANAGEMENT MANAGEMENT
10 Lessons00:37:36
Practical identification and management of allergens in the food industry: risk assessment, plant and supply chain controls, labeling, segregation protocols, cleaning, training and records

📥 6.1. Documentation to download in the last topic

▶ 6.2. General risk management issues

How to identify and manage allergen risks in the food industry: assessment, preventive measures, HACCP integration, good practices, labeling and supply chain control

04:37

▶ 6.3. Human resources

You will identify allergens, risks, and measures to prevent cross-contamination through good practices, facility controls, storage, clothing, and mandatory training.

05:15

▶ 6.4. Supplier risk management

You will assess and manage supplier allergen risk: review labeling, audit practices, document results, verify testing and manage ingredient changes

03:04

▶ 6.5. Handling of raw materials in the production process

How to identify, segregate and store allergenic raw materials to prevent cross contamination, including receiving, labeling, sampling and safe handling across the entire production chain

04:31

▶ 6.6. Technical equipment and design of the work areas.

How to prevent allergen cross-contact in food plants through equipment design, area separation, color coding, cleaning, movement control, ventilation and materials management.

03:56

▶ 6.7. Production process

How to prevent allergen contamination: separate areas and lines, control personnel and air, ensure labeling and packaging, manage containers and reprocessed products with documentation and protocols.

06:35

▶ 6.8. Information for consumers

Identify which allergens must be declared under Regulation 11692011 and how to label prepackaged and nonprepackaged foods, including tastings and deliberate uses.

03:16

▶ 6.9. Changes due to reforms or development of new products

How to manage and report formula changes to protect allergic consumers by updating labels and documentation, notifying staff and participants, and preventing cross contamination.

04:31

▶ 6.10. Records and document system

How to implement a simple and effective recordkeeping system for allergen management, integrate it into operational documentation, maintain it through risk assessment, and verify it with internal audits

01:51

▽ TOPIC 7: HAZARD ANALYSIS AND CRITICAL CONTROL POINTS [HACPCP]
19 Lessons01:03:16
You will manage allergen risk from farm to table: identification, quantification, operational and documentary control, validation of measures, labeling under European rules and prevention of cross contamination.

📥 7.1. Documentation to be downloaded in the last topic

🔒

▶ 7.2. Haccp generalities

How to manage allergen risk in foods from farm to table using HACCP, assessment of critical control points and labeling under European regulations

02:13 🔒

▶ 7.3. Characterization of risks due to the presence of allergens

You will identify and characterize allergen risks at each production stage to decide if a product needs labeling and to apply prevention and control measures

03:22 🔒

▶ 7.4. Stages for risk characterization

Detect and assess allergens and cross contact across the supply chain, evaluate hazard level, quantify proteins and physical forms, review controls and define mitigation measures and consumer communication.

02:09 🔒

▶ 7.5. Recognize the possible allergens present in the facilities.

You will identify and control allergen risks in facilities: classify substances, assess cross contact, define labeling and inform consumers about allergen presence

02:41 🔒

▶ 7.6. Identify all potential cross-contacts

Analyze supplier operations to identify and quantify cross contact allergen risks, assess cleaning and procedures, develop allergen profiles and map critical points in the plant.

04:29 🔒

▶ 7.7. Assessment of the problems detected

How to assess and rank the risk of allergen cross-contact in a facility, justify control measures, and distinguish between likely and unlikely scenarios.

02:03 🔒

▶ 7.8. Evaluate the danger of allergens and cross-contacts.

Calculate the amount and likelihood of allergenic ingredients in the finished product and assess their hazard based on potency, prevalence, protein load and physical form

05:09 🔒

▶ 7.9. Evaluate control measures

Validate and verify allergen control measures in food production through monitoring, sampling, data analysis and audits

02:07 🔒

▶ 7.10. Assessing consumer communication requirements

Identify and disclose on product labels allergens present intentionally or via cross contamination so consumers can recognize and avoid risky products

01:52 🔒

▶ 7.11. Personnel risk analysis

The video shows how to design and apply allergen risk analysis tables with expert criteria to identify critical points, prevent cross contamination, and set training and operational controls.

05:25 🔒

▶ 7.12. Risk analysis of raw materials

Practical allergen management on-site: receiving, labeling, zoning, storage, cleaning and traceability to prevent cross-contamination.

04:45 🔒

▶ 7.13. Production risk analysis

Allergen risk control in the plant: separate areas, sequence production, validate critical control points, clean and verify equipment, label and trace products, and manage rework and waste.

05:35 🔒

▶ 7.14. Packaging risk analysis

You will detect and correct packaging and labeling errors to manage allergens by applying controls, separating materials, and using procedures that ensure clear allergen labeling.

02:41 🔒

▶ 7.15. Product risk analysis

Manages allergen risks when developing or modifying products, introducing processes or equipment, designing recipes to reduce them, and identifies hidden allergens and risks in lines, utensils and packaging.

01:29 🔒

▶ 7.16. Risk analysis of documentation

Properly document allergens in HACCP, detailing ingredients, formulations and batch records, and design HACCP plans for industrial trials, retail samples and product specification sheets.

01:38 🔒

▶ 7.17. Recommendations for risk reduction (I)

Detect and correct failures in allergen management, from supplier specifications and labeling to print control and information traceability.

06:36 🔒

▶ 7.18. Risk reduction recommendations (Ii)

Identify and prevent incorrect packaging: container and production management, allergen control, labeling, records, training and procedures to avoid cross contamination and line errors.

03:26 🔒

▶ 7.19. Risk reduction recommendations (Iii)

How to prevent allergen cross contamination through cleaning, separation, training and supplier control in food processing

05:36 🔒

▽ TOPIC 8: APPLICATION OF ANALYTICAL TECHNIQUES
10 Lessons00:34:55
You will oversee detection and quantification of allergens, sampling design and cleaning validation, selection and interpretation of ELISA, LFD, PCR and mass spectrometry to ensure reliable analyses and risk management.

📥 8.1. Documentation to download in the last topic

🔒

▶ 8.2. Analytical generalities

Detection and quantification of allergens using analytical techniques, visual cleaning validation and use of reference materials to manage risks from cross contamination and labeling.

02:13 🔒

▶ 8.3. Laboratory conditions

Identify and verify ISO 17025 accredited laboratories, their personnel and proficiency testing to ensure reliable allergen analysis.

02:02 🔒

▶ 8.4. Requirements for food matrices

You will identify how the food matrix affects allergen sampling and detection, which components cause false results, and what information and validations the laboratory needs to select the appropriate method.

04:00 🔒

▶ 8.5. Aspects related to sampling

Design and execution of representative sampling based on risk assessment for allergen detection, including selection of locations and sample sizes, sample types, sampling practices, transport, and cleaning validation

07:08 🔒

▶ 8.6. Use of technology according to purpose

You will identify when to use protein-based methods versus PCR and how to apply ELISA, LFD and mass spectrometry to detect, quantify and confirm food allergens in cleaning and finished products.

04:57 🔒

▶ 8.7. Enzyme immunoadsorption assay (Elisa assay)

Use of ELISA to detect and quantify allergens, advantages and limitations, impact of sample matrices and kits, and when to confirm results with alternative methods such as mass spectrometry.

04:13 🔒

▶ 8.8. Lateral flow device (Test strip)

How to use and read LFD test strips to qualitatively detect allergens on site, interpret control and test lines, understand limitations and the need to confirm results with ELISA.

02:16 🔒

▶ 8.9. Dna detection methods

You will learn how to apply and interpret PCR and real-time PCR to detect allergens in foods, their limitations and contamination-related false positives, and when protein-based methods are preferable.

04:56 🔒

▶ 8.10. Mass spectrometry

Detect and confirm food allergens by mass spectrometry: identification of peptides after digestion, multiple screening, matrix verification, and assessment of benefits, automation and limitations.

03:10 🔒

▽ TOPIC 9: CLEANING OF FOOD PROCESSING AREAS
11 Lessons00:38:36
You will design and validate complete cleaning and allergen control programs: identify critical areas, wet and dry techniques, equipment decontamination, sampling and analytical testing, documentation and corrective actions.

📥 9.1. Documentation to be downloaded in the last topic

🔒

▶ 9.2. Cleaning characteristics

How to design and validate cleaning programs to prevent allergen cross contamination by identifying critical areas, using effective techniques, performing equipment disassembly, and labeling affected products.

05:52 🔒

▶ 9.3. Requirements for effective cleanup

How to ensure proper use and decontamination of equipment to prevent allergen cross contact by establishing validated effective procedures, evaluating them, and documenting results

01:16 🔒

▶ 9.4. Wet cleaning

How to implement effective wet cleaning without microbiological risks, eliminate allergens, select products, and conduct risk assessments in dry food production environments

01:41 🔒

▶ 9.5. Dry cleaning

How to dry clean using filtered vacuuming, maintain and clean tools, color-code them to prevent cross-contamination, and why compressed air should not be used with allergens.

01:39 🔒

▶ 9.6. Cleaning by dragging

How to use the wiping cleaning method along with other techniques to reduce allergenic residues, select safe materials, handle them properly and prevent cross contamination.

03:11 🔒

▶ 9.7. Review and control of the cleaning activity

You will validate allergen control protocols: how to build the team, document procedures, assess physical and analytical cleaning, identify risks and revalidate after changes.

03:42 🔒

▶ 9.8. Validation of cleanup actions

Validate and verify cleaning methods on shared lines to prevent allergen cross-contamination, using visual inspection, analytical tests such as ELISA and correct use of rapid tests

03:02 🔒

▶ 9.9. Elements for the development of a validation study plan

How to validate allergen migration: qualitative and semi-quantitative assessment, worst-case calculation, sampling and analytical testing or visual inspection, selection of the critical formulation and periodic documentation.

04:41 🔒

▶ 9.10. Physical validation requirements

You will identify and diagram equipment and allergen risk areas, and document cleaning, verification, and sampling tasks to ensure control and validation.

04:47 🔒

▶ 9.11. Analytical validation requirements

How to validate allergen sampling and analysis on production lines: when and how to take swabs, rinses and product samples, acceptance criteria and corrective actions to prevent cross contamination

08:45 🔒

▽ TOPIC 10: FOOD LABELING
11 Lessons00:41:05
Identify and apply mandatory labeling information under EU 11692011 and 412009: ingredients and allergens, gluten free claims, date markings, storage and handling, and formats for packaged and unpackaged foods

📥 10.1. Documentation to be downloaded in the last topic

🔒

▶ 10.2. General labeling requirements

Identify and apply mandatory food labeling information: ingredients and allergens, date and storage conditions, health risks, nutritional values and accessible formats for consumers.

02:34 🔒

▶ 10.3. European regulation no. 1169/2011

Apply EU Regulation 11692011 to identify allergen labeling obligations for packaged and unpackaged foods, and to distinguish the contains format and criteria for using may contain.

05:42 🔒

▶ 10.4. Article 9.1. (C) list of mandatory statements

See what information Regulation 11692011 requires on food labels: name, ingredients and allergens, quantities, net weight, date, storage, origin, instructions for use and nutritional information.

03:55 🔒

▶ 10.5. Article 21 labeling of allergenic substances

Identify how to label food allergens under Article 21 and Annex II, including format rules, exceptions, and list updates.

07:07 🔒

▶ 10.6. Article 36.3(A) voluntary labeling ([may contain])

How applying Article 36 labeling requirements can include and display clear voluntary information about allergens, vegan suitability, and respect for the priority of mandatory information

03:27 🔒

▶ 10.7. Article 44 allergen labeling of non-packaged foods

How to apply Article 44 to label unpackaged foods: which information is mandatory, how to indicate allergens, and what formats states may use.

02:33 🔒

▶ 10.8. Annex ii: allergenic or intolerance-causing foods

Discover which foods and substances must appear on EU labels, their exceptions, and why this is vital for consumers with allergies and intolerances.

05:43 🔒

▶ 10.9. Aspects of regulation (Ec) no. 41/2009

Identify and apply European Regulation 412009 on gluten free and very low gluten labeling, know the limits of 20 and 100 mgkg and the labeling and advertising obligations

05:57 🔒

▶ 10.10. Aspects of directive 2009/39/ec

Notify authorities under Directive 200939EC for foods declared gluten free: obligations of the first marketer or importer and the need to repeat the same notification in each Member State.

02:11 🔒

▶ 10.11. Aspects of regulation (Eu) no. 1169-2011

How to declare the presence of gluten on labeling under EU Regulation 11692011: which terms to use, where to indicate that the product contains gluten and how to include it in the ingredient list

01:56 🔒

▽ TOPIC 11: ACTIONS OF WORKERS IN THE INDUSTRY
2 Lessons00:05:03
You will identify and manage allergen risks in raw materials and processes by applying training, supplier controls, traceability, labeling, segregation and cleaning to prevent cross contamination.

📥 11.1. Documentation to be downloaded in the last topic

🔒

▶ 11.2. Allergen risk management actions

How to identify and manage allergen risks in raw materials and processes, including training, supplier control, traceability, labeling, separation and cleaning to prevent cross-contamination

05:03 🔒

▽ TOPIC 12: GENERAL RULES FOR PREVENTING COVID
10 Lessons00:26:12
Prevent workplace infections with personal and surface hygiene, safe use and disposal of PPE, reorganized spaces and shifts, hygiene stations and protocols for identifying and managing cases.

📥 12.1. Documentation to be downloaded in the last topic

🔒

▶ 12.2. Personal hygiene standards

How to prevent infections at the workplace: hand washing and sanitizer use, distancing and respiratory etiquette, shift rotation and cleaning, daily uniform washing, and alternatives to fingerprint clocking.

02:38 🔒

▶ 12.3. Hygiene standards for work areas

This video shows how to sanitize areas and equipment by choosing and preparing effective disinfectants, using appropriate personal protective equipment, and disposing of it safely.

03:27 🔒

▶ 12.4. Rules for the organization of the production process

How to reorganize spaces and shifts to maintain distancing, set up hygiene stations with alternating handwashing and sanitizer, and train staff in cleaning and safe use of masks and gloves.

02:00 🔒

▶ 12.5. Measures for the protection of vulnerable persons

How to apply ministry recommendations to assess employees at risk, decide on work continuity or preventive isolation, and activate an action plan for suspected cases or contacts.

02:14 🔒

▶ 12.6. Protocol for the care of persons with symptoms (Covid).

Identify symptoms, notify health services, wear a mask, maintain physical distancing, practice strict hygiene and disinfect hands after interactions to prevent workplace transmission.

02:19 🔒

▶ 12.7. Protocol for the detection of a case at the facility

Review how to ensure disinfection of frequently touched surfaces, understand the COVID-19 incubation period, and activate internal reporting if a worker shows symptoms.

01:58 🔒

▶ 12.8. Measures for the protection of common areas

Inspect and maintain dispensers, restock disinfectants and paper, increase cleaning of common areas, and check restrooms, HVAC and entrance use to reduce transmission risks

02:11 🔒

▶ 12.9. Measures for protection in commercial areas

How to implement hygiene and organizational measures in retail: signage, safe distancing, use of gloves and protective screens, cleaning of payment terminals, self-service management, contactless deliveries, and disinfection of products and surfaces

06:40 🔒

▶ 12.10. Measures to maintain required supply levels

How to prevent stockouts in stores: update inventory, evaluate suppliers, limit purchases, restock quickly, protect staff and inform about replenishment pauses

02:45 🔒

▽ TOPIC 13: DOCUMENTATION TO DOWNLOAD
1 Lessons00:00:00

📥 13.1. Download agenda in pdf

🔒

Allergen Course Details

Allergen Initiation Course Information

In order for the student to get to know the methodology of the [ONLINE COURSE ON ALLERGENS AND FOOD INTOLERANCIES] [Videos, Tests, Exams, Documentation, etc.], we offer the [INITIATION COURSE ON ALLERGENS AND FOOD INTOLERANCIES], which consists of the first topics of the specialized course and is offered so that the interested student can clarify his doubts.

The registration to the Initiation course is done through the [REGISTER] button.

Advanced Course on Food Allergens and Food Intolerances for unemployed or unemployable persons

Our course on Food Allergens and Food Intolerances is a single price training offer of $6 aimed at unemployed individuals.

This program will expand your food safety knowledge and develop the necessary skills to enrich your experience and professional competencies in the sector.

Click to access the offer

Discounted Food Allergen and Food Intolerance Management Certification Course at a low price for Workers

Update your food safety knowledge with this comprehensive course on Allergens for only 6$, a vital and practical training for the hospitality sector.

Ensure a safe service by correctly managing cross-contamination and labeling, protecting your customers and certifying all your professional competencies in an accredited program.

Click to access the offer

Official Allergen Certification

Upon completing this training, you will receive a certificate issued by our center validating your competencies in food safety. Although it is not an official degree, this document confirms that you have reached a high quality standard and possess the knowledge required to manage special diets safely and confidently.

To obtain it, passing the tests assigned to each video is mandatory. This ensures our certifications remain rigorous and demonstrate that you have valuable, trustworthy training.

Job Opportunities for the Allergen Course Improving Food Safety

Today, there is a growing demand for professionals with expertise in Food Allergens and Food Intolerances. This field is essential for the food industry, which is increasingly concerned about the safety and well-being of consumers.

According to the INE [National Institute of Statistics], the demand for these professionals is expected to continue to grow in the coming years, indicating the importance of this training.

Our course will provide you with the in-depth knowledge and practical skills necessary to properly identify and manage allergens in food. This will give you a competitive edge for working in the food industry, or even for opening your own business in the field.

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REAL Opinions from Students of the Course of Allergens

Useful details about allergens

The Allergens course was very interesting and I acquired valuable knowledge about managing allergen risks and prevention

María Gómez

Invaluable course on allergy

As a parent of a child with food allergies I deeply value the information and support provided in this helpful course

Carlos Fernández

Clear and relevant course on allergens for

As a nutritionist this course expanded my knowledge and proved very helpful in advancing my skills in my current job

Laura Castillo

Frequently asked questions about Allergens

Food allergens you should know

Food regulations require certain allergens to be declared on food product labels.

Allergens that must be declared on labels include cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk and dairy products, tree nuts, celery, mustard, sesame seeds, sulfur dioxide and sulfites, as well as mollusks.

Accurate declaration of these allergens on labels is crucial to properly inform consumers and prevent health risks.

What are food intolerance tests?

Food intolerance tests are procedures carried out to identify possible intolerances to certain foods. These tests may include blood tests, skin tests, or food elimination and reintroduction trials.

However, it is important to keep in mind that the effectiveness and interpretation of these tests are a matter of debate within the medical community and that they are not always considered definitive diagnoses.

It is recommended that food intolerance tests be performed under the supervision of a healthcare professional and that other clinical factors and symptoms be taken into account to obtain an accurate diagnosis.

Do babies have food allergies?

Yes, food allergies in babies do exist. Some common foods that can trigger allergies in babies are cow's milk, eggs, peanuts, tree nuts, wheat, fish, and shellfish.

Symptoms can range from skin rashes and breathing problems to vomiting and diarrhea.

It's important for parents to watch for any adverse reactions after introducing new foods and to consult a doctor if they suspect a food allergy in their baby.

What is the difference between food intolerances and food allergies?

Food intolerances and food allergies are two different conditions. Intolerances involve a negative response by the body to certain foods due to difficulty digesting or processing certain components, such as lactose or gluten.

Symptoms may include stomach discomfort, bloating, or diarrhea.

On the other hand, food allergies are immune system responses to specific proteins present in foods.

These reactions can be severe and trigger symptoms such as hives, difficulty breathing, or anaphylaxis, a potentially life threatening reaction. Food allergies require strict avoidance of the allergen, while intolerances may allow small amounts of the problematic foods.

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