Overview

In the UK, it’s estimated that up to 2% of adults and 8% of children have a food allergy - that’s around two million people for whom eating just a tiny amount of the food that they’re allergic to could be all that it takes to trigger a potentially fatal allergic reaction.

The greatest risk to a person with a food allergy isn’t the presence of allergens in food, rather it’s the presence of undeclared allergens – an allergen in the food that the product information doesn’t say it contains (when actually, it does).

Learning Outcomes

Upon completion of this module you will be able to:

1. Explain what a food allergen is and the symptoms of an allergic reaction.
2. Explain what the law requires with regards to the control, handling and declaration of food allergens - and the consequences of getting it wrong.
3. Identify the 14 legally recognised food allergens that must be clearly and accurately declared if present in a food product.
4. Demonstrate an understanding of some Food Safety practices and principles that prevent undeclared allergens from entering food.