Food Allergen Legislation Training

This training workshop is designed for all food handlers whether in retail, food production sector or the hospitality industry

During this training course delegates will be taken through the allergens as defined by Health Regulations 2014(SI 489/2014) to gain a greater understanding and to look at the existing and new control measures that may need to be implemented.

Course Programme :

Course Introduction
  • Legislation – as defined by Health Regulations 2014 (SI 489/2014)
  • Food allergies, food intolerance & anaphylactic reactions
  • Responsibilities of the Food Business
  • Responsibilities of the Consumer
  • Responsibilities of the Suppliers
  • Communication with the Customer
  • 14 Allergens
  • Allergen risk assessment process
  • Allergen risk communications
  • Allergen labelling – Menu Revision
  • Allergy Awareness Procedure
  • How to handle dietary requirements
Learning Outcomes

On successful completion of this training course, clients will be able to:

  • Understand European allergen legislation
  • Understand the severity associated with each allergen
  • Ensure compliance with labelling requirements for allergenic foodstuffs
  • Undertake an allergen risk assessment
  • Design plant layout to meet allergen management requirements
  • Implement an allergen management programme
Who Needs To Attend
  • General Management who wish to acquire a broad knowledge of Food Safety issues
  • Quality Assurance / Technical and Production Personnel who have specific responsibilities for Food Safety as part of a HACCP Team
  • Catering Managers / Chefs who supervise food handlers
  • Retail Fresh Food Managers
  • Research & Development Personnel