The course content has been written by experts in the field of food safety. Learners will cover the following topics:

• Introduction to food allergens
• Allergies, intolerances and coeliac disease
• Symptoms of allergic reactions and how to respond
• Allergens legislation
• Food labelling requirements
• The 14 regulated allergens
• ‘Free from’ claims
• Managing allergens from purchase to service
• Providing allergen information to customers

Subject to the satisfactory completion of this course, learners are given access to an electronic certificate of completion (in PDF format), which they are able to print and display.