Course of Allergens and Intolerances Online + Certificate

ByOnlinecourses55

137772

12 €

Course of Allergens and Intolerances Online + Certificate

Since Regulation 1169/2011 came into force, the correct management of food allergens and 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 food safety.

A mistake in food handling can have serious consequences. That is why this program focuses on the pillar of prevention: allergen management in the kitchen. You will learn to identify the 14 mandatory declarable allergens, to design effective HACCP protocols and to implement traceability systems that actually work.

You will master methods to avoid cross contact, from storage to plating. We will teach you how to interpret and create correct allergen labeling, prepare clear technical sheets and train all your staff. This course gives you the knowledge to protect your customers and comply with current food information and safety legislation.

It is not only about knowing the list of allergenic ingredients, but about creating a safe working environment. On completion you will have the confidence to manage special diets, offer allergen free alternatives and ensure your establishment meets all consumer information requirements, protecting both your business and your clients. It also reduces legal risks, increases operational resilience and enhances consumer trust.

Course Details

Video hours 7
Study hours 56
Videos 91
Test 87
Level to Expert Level
Language English and MultiLanguage
Certificate of studies
Lifetime access
7 Days of guarantee
Secure payment with SSL
We accept all forms of payment

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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 📚 104 Included lessons 🕒 56 Study hours

TOPIC 1: GENERAL

2 Lessons00:04:24

1.1. Documentation to be downloaded in the last topic

1.2. Introduction to allergens

04:24

TOPIC 2: ADVERSE REACTIONS TO FOOD

7 Lessons00:27:27

2.1. Documentation to be downloaded in the last topic

2.2. Types of adverse food reactions