Food Allergy Training Course

Food Allergy Course Overview

Food allergies and food intolerances can be harmful or even deadly for many Australians.

The prevalence of food allergies has been increasing, with hospital admissions for anaphylaxis more than doubling over the past decade. Studies suggest that around 10% of infants, 5% of children, and about 2% of adults in Australia suffer from food allergies.

It’s important that Food allergies and intolerances are carefully managed when preparing, serving, or buying food from Clubs, cafés, or anywhere food is provided.

It is essential for all food handlers in a food business are knowledgeable about the ingredients in the food they handle, prepare, and sell, and to know how to safely prepare food for individuals with allergies.
This course provides information and advice on managing food allergies and intolerances if you are a food handler or a nominated Food Safety Supervisor working at a food outlet. Additionally, this course will highlight the need for everyone to play a role in reducing risk from food allergies and including people with food allergy so they don’t miss out.

Key Learning Outcomes:

This course provides comprehensive information on food allergy and intolerances, as well as practical guidance for food handlers and food safety supervisors on meeting food allergy requirements in Australia. By enrolling in our training, you are increasing your awareness and knowledge of allergens, allergen risks, and the importance of having controls in place in your workplace.

The Allergens Management course outcomes includes:

• Understanding food allergy and intolerances.
• Best practice in allergen management.
• Which foods can cause allergic reactions.
• Food business and the law.
• Identifying food allergens.
• Communication about food allergies.
• Management of food allergens at food outlets.
• Preparing food safely for customers with food allergy.
• Implementing food allergen management procedures.

This course is a non-accredited course.