Food allergen management modules - live online, tutor-led training course (3 mornings)

These online half day modules are designed to provide an in-depth understanding of key aspects of food allergen management, including control of food allergens, validation of cleaning for the removal of food allergens, analysis (on-site and by analytical laboratories) and communicating information on food allergens to consumers (covering labelling of prepacked and prepacked for direct sale food and provision of information for food sold loose).

The modules are available individually, but on completion of the prerequisite session and modules 1 & 3 participants can take the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks exam.  

The fee includes a prerequisite recorded session of 45 minutes on ‘Food Allergen Awareness’ prior to your first module.

Each 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.

Prerequisite ‘Food Allergen Awareness’ - session (45 minutes)

This 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.  Participants will need to have watched this session prior to Module One.

Module one - Food Allergen Control

Is designed to give participants an understanding of the key principles and strategies of assessing and controlling food allergen risks and how they relate to the development of food safety management systems within organisations and their suppliers. The assessment and control of food allergen risks throughout the food chain has become a requirement of many standards, this module will aid food businesses to protect consumers and evade product recall or withdrawal.

Module two - Food Allergen Cleaning Validation and Analysis

This module has been developed to provide participants with the scientific principles and techniques underpinning the validation and verification of allergen cleaning as a control within food allergen management systems. The key analytical methods within allergen testing will be explored, with practical insight given into the consideration of data and how food businesses can work best in partnership with laboratories to inform allergen control practices and protect consumers.

Module three - Food Allergen Communication and Labelling

The module will 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 course 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 content for the three modules will be delivered through tutored sessions, discussions, and case study exercises.

On completion of the prerequisite session and Modules 1 and 3, participants will have the option of sitting a remotely invigilated exam by RSPH to achieve the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks qualification.