Course overview
Food allergies affect a significant portion of the UK population, with approximately 2.4 million adults (6%) and 1 in 20 children diagnosed with a food allergy. For those affected, even trace amounts of an allergen can be life-threatening.
Studies show that most severe food-related emergencies occur while dining out, making it essential for front-of-house staff to understand the serious risks food allergies pose.
- Communicate effectively with customers and kitchen staff about food allergies
- Identify and prevent cross-contamination risks
- Recognise the signs and symptoms of allergic reactions, including anaphylaxis
- Respond appropriately to a food allergy emergency
- Understand Natasha’s Law and its impact on food labelling requirements
- Develop and implement allergen management plans to ensure compliance with UK regulations
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Who is this course for?
This course is specifically designed for front-of-house staff in the UK food service industry, equipping them with the knowledge and skills to:
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Frequently asked questions
Our courses are designed for businesses in the hospitality industry looking to provide professional training for their staff.
At the moment, our courses are available exclusively to businesses through subscription plans.
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