Level 2 Food Allergen Awareness for Catering Course

Get trained by an Environmental Health Officer and Food Allergen Management Expert

What you'll learn
Be able to explain why it is important for a food business to control allergens.
Understand the differences between food allergy, food intolerance, and coeliac disease, including symptoms and potential health consequences.
Identify the 14 named allergens that must be declared by law and recognise common and hidden sources across a range of foods.
Understand the legal requirements placed on food businesses in relation to allergens and the consequences of non-compliance.
Understand the principles and requirements of allergen labelling and providing allergen information, including for prepacked, Prepacked for Direct Sale (PPDS),
Describe how to access and verify allergen information using product labels, recipes, and delivery documentation.
Explain how to prepare food safely for someone with a food allergy, food intolerance, or coeliac disease, including step-by-step controls.
Explain how allergen cross-contamination could occur, the importance of controlling it and how to prevent it at all stages of food handling.
Describe the purpose of an allergen policy in guiding safe practices, including team communication, training and emergency response.
Explain the importance of good communication with customers, including how to handle allergen requests and explain cross-contamination risks.
Recognise the symptoms of an allergic reaction and explain what to do in an emergency, including the use of adrenaline auto-injectors.
Understand how allergens are controlled within a food safety management system, including how they fit into HACCP principles and prerequisite procedures.

Requirements
There are no specific requirements for this Food Hygiene and Safety Course. This course is designed for individuals at all levels of experience and is suitable for both beginners and those with experience of working with food. The course is online so you will need access to a computer or mobile device and an internet connection.

Description
With allergen safety, there may be no second chance. That’s why it makes sense to learn from Chartered Environmental Health Officer Natalie Stanton and food allergen management expert Caroline Benjamin.

This course is for food handlers, front-of-house teams, and anyone in a food service environment who may need to answer customer questions about allergens.

It covers the basic knowledge needed to identify allergens, understand food allergen risks, communicate safely with customers, and follow procedures to prevent allergen cross-contamination. Learners will gain a clear understanding of their legal responsibilities and how to handle allergens confidently as part of their daily role.

The course has also been independently reviewed by Environmental Health Officers who have years of experience inspecting, auditing and giving technical advice to food businesses.

Here’s what they have to say

"“A clear and engaging course that helps food handlers understand how to control food allergens safely in real life.

This course breaks things down into simple, practical steps that make sense for busy kitchens. Natalie’s experience as an Environmental Health Officer shines through, bringing real-world context and relatable examples that help food handlers understand the importance of getting it right.

It’s more than just theory, it gives staff the confidence to handle requests safely, prevent cross-contamination, and protect food hypersensitive customers. A great choice for anyone working in food service who wants to learn properly, not just pass a test.”

"“A very informative and enjoyable course covering a serious topic, which will give greater confidence to food handlers and front of house staff when handling allergens requests from customers and preparing food for the food hypersensitive customer. The information is detailed and is delivered in a clear and logical format which is easy to follow and implement.”

Who this course is for
This course is ideal for all food handlers and front-of-house staff working in a UK food service environment such as
Restaurants
Cafes
Takeaways
Pubs
B&B's
Hotels
Schools and colleges
Nurseries
Care homes
Canteens
Mobile caterers
Home caterers/ home bakers