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food allergens and food intolerances course

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Course of Allergens and Food Intolerances

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Course of Allergens and Food Intolerances

Allergens and Food Intolerances Course Information

With our Food Allergens and Intolerances course, you will gain the essential knowledge to manage and provide accurate information about the presence of these substances in food to both the food chain and the final consumer.

According to current legislation, it is mandatory for everyone involved in the food handling process to be trained in this area. This includes not only the catering sector, such as bars, canteens, schools, hotels, hospitals and restaurants, but also stores selling bulk products, such as bakeries, pastry shops, candy stores and fishmongers, among others. They must provide accurate and detailed information on the presence of allergens.

Our Food Allergens and Intolerances course will enable you to understand and apply the concepts necessary to effectively and safely communicate to consumers about the presence of foods that could potentially be allergenic.

Course Details

  • Hours of video 7
  • Hours of study 56
  • Videos 91
  • Test 87
  • Level to Expert Level
  • Language English
  • Certificate of studies
  • Lifetime access
  • 7 Days of warranty
  • Secure payment with SSL
  • We accept all forms of payment
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Objective of the Allergen Management and Prevention Course

The overall objective of the course is to teach you everything you need to properly handle allergens and implement the regulation 1169/2011 in an establishment, which requires reporting on allergens in Hospitality and Catering, as well as the Regulation on food information to be provided to consumers, restaurants, bars, cafes, cafeterias, canteens, hotels. In addition, all establishments offering processed products, whether packaged or not, must have a system in place to inform customers of the possible allergens present in their products.

The Allergens and food intolerances introductory course provides you with the knowledge to:

  1. Know what allergens are.
  2. Know the adverse reactions to food.
  3. Diagnose and treat possible contacts with allergens.
  4. Detect allergens in food.
  5. Knowing natural rubber allergens.
  6. Manage potential allergen hazards.
  7. Critical control points [HACCP].
  8. Application of analytical techniques.
  9. How to proceed with the cleaning of food processing areas.
  10. What should be the labeling of food.
  11. Responsibilities of workers.
  12. Hygiene rules to prevent Covid in the workplace.

Agenda

104 Lessons. 06:34:30
TOPIC 1: GENERAL
2 Lessons.00:04:24

1.1. Documentation to be downloaded in the last topic

1.2. introduction to allergens

04:24

TOPIC 2: ADVERSE REACTIONS TO FOOD
7 Lessons.00:27:27

2.1. Documentation to be downloaded in the last topic

2.2. Types of adverse food reactions

04:14

2.3. Food allergies

04:13

2.4. Allergens

03:39

2.5. Classification of allergies

04:55

2.6. Non-allergic reactions produced by foods

06:05

2.7. Most common symptoms of allergies

04:21

TOPIC 3: DIAGNOSIS AND TREATMENT
5 Lessons.00:21:12

3.1. Documentation to be downloaded in the last topic

3.2. Diagnosis of allergies, first step

03:55

3.3. Diagnosis of allergies, second stage

07:08

3.4. Diagnosis of allergies, third stage

03:47

3.5. Treatment of allergies

06:22

TOPIC 4: ALLERGENS IN FOODS
11 Lessons.01:24:02

4.1. Documentation to be downloaded in the last topic

4.2. Allergens in eggs

07:29

4.3. Allergens in milk

09:59

4.4. Allergens in fish

06:58

4.5. Allergens in seafood

08:47

4.6. Anisakis allergens

08:01

4.7. Allergens in legumes

08:39

4.8. Allergens in cereals

08:52

4.9. Allergens in vegetables and fruits.

07:15

4.10. Allergens in nuts

08:09

4.11. Allergens in other products and ingredients

09:53

TOPIC 5: ALLERGENS IN NATURAL RUBBER
5 Lessons.00:10:42

5.1. Documentation to be downloaded in the last item

5.2. Characteristics of natural rubber

03:30

5.3. Frequently used objects made of latex

02:13

5.4. Persons exposed to increased risks due to the use of latex

02:58

5.5. Indications for the treatment of latex contact allergies

02:01

TOPIC 6: RISK MANAGEMENT MANAGEMENT
10 Lessons.00:37:36

6.1. Documentation to download in the last topic

6.2. General risk management issues

04:37

6.3. Human Resources

05:15

6.4. Supplier Risk Management

03:04

6.5. Handling of raw materials in the production process

04:31

6.6. Technical equipment and design of the work areas.

03:56

6.7. Production process

06:35

6.8. Information for consumers

03:16

6.9. Changes due to reforms or development of new products

04:31

6.10. Records and document system

01:51

TOPIC 7: HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACPCP)
19 Lessons.01:03:16

7.1. Documentation to be downloaded in the last topic

7.2. HACCP Generalities

02:13

7.3. Characterization of risks due to the presence of allergens

03:22

7.4. Stages for risk characterization

02:09

7.5. Recognize the possible allergens present in the facilities.

02:41

7.6. Identify all potential cross-contacts

04:29

7.7. Assessment of the problems detected

02:03

7.8. Evaluate the danger of allergens and cross-contacts.

05:09

7.9. Evaluate control measures

02:07

7.10. Assessing consumer communication requirements

01:52

7.11. Personnel risk analysis

05:25

7.12. Risk analysis of raw materials

04:45

7.13. Production risk analysis

05:35

7.14. Packaging risk analysis

02:41

7.15. Product risk analysis

01:29

7.16. Risk analysis of documentation

01:38

7.17. Recommendations for risk reduction (I)

06:36

7.18. Risk reduction recommendations (II)

03:26

7.19. Risk reduction recommendations (III)

05:36

TOPIC 8: APPLICATION OF ANALYTICAL TECHNIQUES
10 Lessons.00:34:55

8.1. Documentation to download in the last topic

8.2. Analytical generalities

02:13

8.3. Laboratory conditions

02:02

8.4. Requirements for food matrices

04:00

8.5. Aspects related to sampling

07:08

8.6. Use of technology according to purpose

04:57

8.7. Enzyme immunoadsorption assay (Elisa Assay)

04:13

8.8. Lateral Flow Device (Test Strip)

02:16

8.9. DNA detection methods

04:56

8.10. Mass spectrometry

03:10

TOPIC 9: CLEANING OF FOOD PROCESSING AREAS
11 Lessons.00:38:36

9.1. Documentation to be downloaded in the last topic

9.2. Cleaning characteristics

05:52

9.3. Requirements for effective cleanup

01:16

9.4. Wet cleaning

01:41

9.5. Dry cleaning

01:39

9.6. Cleaning by dragging

03:11

9.7. Review and control of the cleaning activity

03:42

9.8. Validation of cleanup actions

03:02

9.9. Elements for the development of a validation study plan

04:41

9.10. Physical validation requirements

04:47

9.11. Analytical validation requirements

08:45

TOPIC 10: FOOD LABELING
11 Lessons.00:41:05

10.1. Documentation to be downloaded in the last topic

10.2. General labeling requirements

02:34

10.3. European Regulation No. 1169/2011

05:42

10.4. Article 9.1 (C) List of mandatory statements

03:55

10.5. Article 21 Labeling of Allergenic Substances

07:07

10.6. Article 36.3(A) Voluntary labeling ([may contain])

03:27

10.7. Article 44 Allergen Labeling of Non-Packaged Foods

02:33

10.8. ANNEX II: Allergenic or intolerance-causing foods

05:43

10.9. Aspects of Regulation (EC) No. 41/2009

05:57

10.10. Aspects of Directive 2009/39/EC

02:11

10.11. Aspects of Regulation (EU) No. 1169-2011

01:56

TOPIC 11: ACTIONS OF WORKERS IN THE INDUSTRY
2 Lessons.00:05:03

11.1. Documentation to be downloaded in the last topic

11.2. Allergen risk management actions

05:03

TOPIC 12: GENERAL RULES FOR PREVENTING COVID
10 Lessons.00:26:12

12.1. Documentation to be downloaded in the last topic

12.2. Personal hygiene standards

02:38

12.3. Hygiene standards for work areas

03:27

12.4. Rules for the organization of the production process

02:00

12.5. Measures for the protection of vulnerable persons

02:14

12.6. Protocol for the care of persons with symptoms (COVID).

02:19

12.7. Protocol for the detection of a case at the facility

01:58

12.8. Measures for the protection of common areas

02:11

12.9. Measures for protection in commercial areas

06:40

12.10. Measures to maintain required supply levels

02:45

TOPIC 13: DOCUMENTATION TO DOWNLOAD
1 Lessons.00:00:00

13.1. Download agenda in PDF

Detail

Allergen Initiation Course Information

In order for the student to get to know the methodology of the [ONLINE COURSE ON ALLERGENS AND FOOD INTOLERANCIES] [Videos, Tests, Exams, Documentation, etc.], we offer the [INITIATION COURSE ON ALLERGENS AND FOOD INTOLERANCIES], which consists of the first topics of the specialized course and is offered so that the interested student can clarify his doubts.

The registration to the Initiation course is done through the [REGISTER] button.

Advanced Course on Food Allergens and Food Intolerances for unemployed or unemployable persons

Our Food Allergens and Food Intolerances course, offered at an exceptional price of only 6€, is aimed at both unemployed people and those looking to update and improve their skills. This educational program is managed by mywebstudies.

The main purpose of this course is to promote the reintegration of unemployed people into the labor market through continuous training, the recognition of the skills acquired during their career and the acquisition of new essential knowledge.

Our training offer for unemployed people will allow you to broaden your knowledge in the area of allergens and food intolerances, and develop the necessary skills to improve your professional profile. Request detailed information about our course and get the training you need to boost your chances of returning to work.

Enter the promotional code [learnprollc] in the [Promotional Code] section and you will receive an incredible 50% discount.

Discounted Food Allergen and Food Intolerance Management Certification Course at a low price for Workers

In these challenging times, when competition is sharper than ever, continuously acquiring and perfecting our knowledge becomes a crucial necessity to stay ahead of the curve and achieve professional success.

Recognizing the importance of continuing education, we want to support all employees who are committed to their professional development. Therefore, we are pleased to offer a 50% discount on all our courses and training programs, including our Food Allergens and Intolerances course.

Our extensive range of courses includes both technical skills and cross-cutting competencies, allowing you to acquire new knowledge and skills relevant to your job sector or to enhance your current position.

Enter the promotional code [learnprollc] in the [Promotional Code] section and you will receive an incredible 50% discount.

Official Allergen Certification

This training program on Food Allergens and Food Intolerances is not part of formal education. Instead, additional and/or specialized training is offered for the purpose of acquiring specific professional competencies. This training will allow you to expand your knowledge at an affordable price and acquire new skills.

Job Opportunities for the Allergen Course Improving Food Safety

Today, there is a growing demand for professionals with expertise in Food Allergens and Food Intolerances. This field is essential for the food industry, which is increasingly concerned about the safety and well-being of consumers.

According to the INE [National Institute of Statistics], the demand for these professionals is expected to continue to grow in the coming years, indicating the importance of this training.

Our course will provide you with the in-depth knowledge and practical skills necessary to properly identify and manage allergens in food. This will give you a competitive edge for working in the food industry, or even for opening your own business in the field.

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REAL Opinions of Students of the Course allergens

quote

Useful details on allergens and intolerances.

The Food Allergens and Intolerances course was very detailed and helpful. I now feel more confident handling allergens in my work, highly recommended!

Aiden Brooks

".GetGeneral("glosario", "Curso de")." allergens

quote

Invaluable course on food allergies.

As a parent of a child with food allergies, this course was invaluable. I learned how to identify and prevent allergic reactions. Very helpful and clear.

Samantha Hayes

".GetGeneral("glosario", "Curso de")." allergens

quote

Clear and relevant course on allergens for nutritionists.

I am a nutritionist and this course expanded my knowledge about allergens. The information was clear and relevant. I feel more prepared to advise my clients.

Ethan Caldwell

".GetGeneral("glosario", "Curso de")." allergens

Questions frequent about allergens

Food allergens you should know about

  • Food regulations require that certain allergens must be declared on food product labels.

    Among the allergens that must be declared on labels are cereals containing gluten, shellfish, eggs, fish, peanuts, soybeans, dairy and dairy products, tree nuts, celery, mustard, sesame seeds, sulfur dioxide and sulfites, as well as mollusks.

    The accurate declaration of these allergens on labels is crucial to properly inform consumers and avoid health risks.

Learn which allergens must be declared on labels

  • Food regulations require that certain allergens must be declared on food product labels.

    Among the allergens that must be declared on labels are cereals containing gluten, shellfish, eggs, fish, peanuts, soybeans, dairy and dairy products, tree nuts, celery, mustard, sesame seeds, sulfur dioxide and sulfites, as well as mollusks.

    The accurate declaration of these allergens on labels is crucial to properly inform consumers and avoid health risks.

Do food allergies exist in infants?

  • Yes, food allergies in infants do exist. Some common foods that can trigger allergies in infants are cow's milk, eggs, peanuts, tree nuts, wheat, fish and shellfish.

    Symptoms can range from rashes and respiratory problems to vomiting and diarrhea.

    It is important that parents watch for any adverse reactions after the introduction of new foods and consult a physician if they suspect a food allergy in their baby.

What is the difference between food intolerances and food allergies?

  • Food intolerances and food allergies are two different conditions. Intolerances involve a negative response of the body to certain foods due to a difficulty digesting or processing certain components, such as lactose or gluten.

    Symptoms may include stomach upset, bloating or diarrhea.

    Food allergies, on the other hand, are immune system responses to specific proteins present in foods.

    These reactions can be severe and trigger symptoms such as hives, difficulty breathing or anaphylaxis, a life-threatening reaction. Food allergies require strict avoidance of the allergen, while intolerances can tolerate small amounts of the problematic food.

What are food intolerance tests?

  • Food intolerance tests are tests performed to identify possible intolerances to certain foods. These tests may include blood tests, skin tests or food elimination and reintroduction tests.

    However, it is important to note that the efficacy and interpretation of these tests are the subject of debate in the medical community and are not always considered definitive diagnoses.

    It is recommended that food intolerance testing be performed under the supervision of a healthcare professional and that other clinical factors and symptoms be taken into account to obtain an accurate diagnosis.

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