Online Allergy Training
Welcome to Food Standards Scotland online allergen training tool
This training tool has been developed by Food Standards Scotland to help bring greater awareness about allergens in manufacturing and catering settings. The training is primarily intended for use by food business operators and local authority enforcement officers, but may also be of interest to anyone wanting to learn more about food allergies.
Successful completion of the training carries a maximum value of 3 hours (core activity) for the REHIS Continuing Professional Development (CPD) Scheme.
If you have questions about this training, please contact us at firstname.lastname@example.org.
It’s important to be aware that there is both civil and criminal legal requirements when it comes to selling food that contain allergens. Familiarise yourself with these to make you are meeting your legal obligations.
People can have many different physical reactions when they are exposed to allergens. The type of reaction and the severity of it depends on the individual and the severity of their allergy. Learn more about the physical reactions of allergies to allergenic ingredients.
This section covers the potential areas where allergens can impact in a factory setting and consideration has to be given to a wide range of issues. Learn about the manufacturing processes when working with allergenic ingredients.
Very small amounts of allergens can cause adverse reactions in people with food allergies, including potentially fatal anaphylactic shock. It is therefore important that food products are clearly labelled and adhere to industry guidelines to ensure that consumers can make informed decisions when purchasing foods that might contain allergenic ingredients.
A severe food allergy can cause a life-threatening reaction and even a tiny trace can be enough to cause an allergic reaction. It is important that you and your staff are aware of the composition of the foods you sell to enable you to cater for customers with food allergies and intolerances. Food allergens cannot be removed by cooking, so they need to be managed carefully.
This section is relevant for businesses that have direct interaction with their customers, such as restaurants, sandwich shops and bakers. It is important that customers with food allergies or intolerances are able to make informed choices when choosing products. All staff serving customers should be made aware of the potential risks to customers' health if they advise them incorrectly.