Course on food allergies and intolerances

Aims of the course on food allergies and intolerances

The objectives of the “food allergies and intolerances course” are:

  • To understand the concepts required to advise consumers on potentially allergenic foods.
  • To understand current regulations on allergens.
  • To apply the principles of prevention and management of foods containing allergens in the workplace.
  • To help establishments meet their food safety obligations by understanding methods of prevention against allergies and intolerances and the new requirements for food product labelling.

Course methodology

  • The course on “Food Allergies and Intolerances” can be delivered either in-house or online.
  • The course is eligible for funding from the Tripartite Foundation.
  • A certificate will be awarded upon completion of the course. This course covers the requirements of Regulation (EU) No 1169/2011 regarding the information provided to consumers on allergies and intolerances, which became mandatory in December 2014.

Course aimed at:

The “course on food allergies and intolerances” is aimed at professionals who handle food and are required to inform consumers about allergens contained in food:
 
  • Professionals or individuals in direct contact with food during its preparation, processing or handling, such as staff at food establishments (bars, restaurants, takeaways, etc.).
  • Staff in contact with food during the packaging process.
  • People responsible for food storage.
  • Professionals in contact with food during sales or service processes.

This course is specifically aimed at food businesses with an ‘HACCP Manual’ and/or those certified to ISO 9001, ISO 22000, BRC 7, IFS or FSSC 22000.

Course programme on food allergies and intolerances

The training programme on food allergies and intolerances is as follows:

  1. Introduction.
  2. Food allergies and intolerances. Definitions and basic concepts.
  3. Types of allergies and intolerances. Quality of life. Restrictions. Types of allergens covered by the regulations. Substances that cause allergies and intolerances. Handling and characteristics.
  4. Food allergy risk prevention plan. Product selection. Cross-contamination. Cleaning and removal of allergens from surfaces.
  5. Applicable legislation and mandatory regulations. National provisions. Directly applicable EU provisions.
  6. Management of allergen risks by the food sector. HACCP. Stages of the HACCP Allergen Risk Analysis. Example of HACCP application. Allergen management. Labelling. Allergen declaration in packaged foods. Allergen declaration in foods served by the catering sector.
  7. Obligations of food establishments.
    • Practical example 1 – Preparation and serving of meals.
    • Practical example 2 – Packaging and labelling.
    • Practical example 3 – Correct identification of bulk products.
  8. Questionnaire.