Allergic Reaction to Food

A clear understanding of allergic reaction to food is vital for any professional involved in food handling or preparation. This module explores how an allergic reaction to food occurs, why certain ingredients trigger severe responses, and the importance of identifying high-risk products. Learners gain insight into how allergens behave, why even tiny traces of certain ingredients can cause harm, and what precautions must be taken to protect consumers.

The module also explains the legal and ethical responsibility of food businesses to manage allergens effectively. From communication and labelling to staff training and cross-contamination control, this section provides a comprehensive overview of safe food practices. By understanding the risks associated with allergens, learners will be better equipped to support safe food service environments.

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Allergic Food

This section focuses on identifying allergic food and implementing controls to prevent exposure. Learners will examine workplace procedures for storing, preparing, and serving food that may contain allergens, along with guidelines to minimise risks and ensure customer safety.

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Learning OutComes

Upon successful completion of this module, learners will be able to:

• Identify common allergens and potential triggers
• Explain how allergic reactions occur and who is at risk
• Implement safe handling and preparation procedures for allergic food
• Prevent cross-contamination through effective workplace practices
• Communicate allergen information clearly and accurately
• Support legal compliance through proper allergen management

Programme Content

Topics:
• Introduction to Food Allergies and Intolerance
• Understanding Allergic Reactions
• Common Allergens and High-Risk Foods
• Preventing Cross-Contamination
• Handling and Labelling Allergic Food
• Legal Responsibilities for Allergen Safety
• Protecting Consumers Through Safe Practices

FAQs

1. What causes an allergic reaction to food?
It occurs when the immune system reacts to proteins in certain foods.

2. Which allergic food items are most common in workplaces?
Peanuts, shellfish, milk, eggs, and wheat are among the most common allergens.

3. How can businesses prevent an allergic reaction to food?
By ensuring proper labelling, training staff, and preventing cross-contamination.

4. What should staff do if a customer reacts to allergic food?
Follow emergency procedures, seek medical help, and report the incident immediately.

5. Why is allergen awareness essential for food handlers?
It helps protect customers, ensure legal compliance, and maintain food safety standards.