A food allergic reaction can be immediate and can be fatal. Worldwide there has been a sharp increase in food allergy and intolerance reactions. Allergy awareness training for hospitality service staff has been a legal obligation in the UK and Europe since 2014 and other countries also have their own regulations. This module takes 14 identified major allergens and through a series of activities develops knowledge and understanding of the foods that may contain these allergens, safe working practices in the restaurant, how to respond if someone starts an allergic reaction and how to respond to customer questions. Case studies of allergic reactions adds emphasis to the importance of this subject. Along with allergies there is increasing demand for specific diets such as for medical conditions, religious belief or personal choice and this module also explores some of these key diets and what food service staff should be aware of.
This module is designed for operational front of house staff in hotels, restaurants and bars as new knowledge or as a refresher. It will also support guided learning hours as part of an apprenticeship or other hospitality professional development qualification. Chefs and Food Service Managers or owners should use the alternative module 'Working with Allergens and Special Diets'.
Designed for
Operational front of house staff in hotels, restaurants and bars to develop their knowledge and skills and comply with legal requirements.
