Food allergen communication and labelling - live online, tutor-led training course

This interactive online module has been developed to provide participants with an essential understanding of the EU harmonised and UK legal requirements on provision of allergen information.  Where specific legislative obligations are not defined, the course imparts crucial knowledge of best practice.  The module covers allergen labelling of prepacked food, requirements for prepacked for direct sale products (Natasha’s law), communication of allergen information for food sold loose (e.g. in catering establishments or delicatessens), free-from allergen foods and precautionary allergen labelling (PAL), including an introduction to quantitative risk assessment (i.e. the use of ‘thresholds’ as part of the decision whether to apply PAL).

The legislative requirements and best practice guidance around provision of food allergen information to consumers will be delivered through tutored sessions, discussions, and practical exercises during the module.

This module is aimed at employees involved in specification functions or approving artwork, technical managers who have responsibility for labelling functions, those involved with overseeing provision of allergen information for loose food e.g. catering or delicatessen or food prepacked for direct sale.

The module will be delivered live online over the course of a morning (0900 - 1300 hours), participants will be sent log in details for a Microsoft Teams session. 

• Allergen labelling for prepacked and prepacked for direct sale food
• Allergen information for food sold loose
• Free-from claims
• Precautionary allergen declarations

Learning outcomes

At the end of the course delegates will:

• Understand how to comply with relevant requirements of legislation regarding allergen information
• Be aware of best practice in provision of allergen information where there are no specific legislative obligations
• Be able to recognise compliant and non-compliant allergen information

The  fee includes a 45 minute prerequisite video on Food Allergen Awareness, the session will ensure a sound awareness of food hypersensitivity and common food allergens.  Clinical aspects of food allergy will be discussed as well as the foods that cause reactions and the implications for food businesses.

This module is a standalone module within the Food Allergen Management Course Series. The other two modules cover: Food Allergen Control, and Food Allergen Cleaning Validation and Analysis. A discount is available when booking one or more modules at the same time, along with the opportunity to undertake the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks (provided participants have completed the prerequisite session and modules 1 and 3). 

Modules in the series can be customised and are available to be delivered inhouse.