COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more

Face-to-face training – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book with confidence – we will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face

If you have any queries, email or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Allergen control

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

This is a one-day course which is usually presented on the client’s premises and is targeted primarily at operational managers and supervisors.

Participants will gain increased awareness of food allergy and its safety implications for the susceptible consumer. They will be provided with an appreciation of the management strategies required to implement appropriate practices within a food handling environment and the ability to identify best practice both in their own organizations and their suppliers.

Training Course content

The course content can be adjusted to reflect specific client needs and can also be also be presented in a shortened form for operational personnel in non-management positions.  A standard programme would include the following:

• The significance of food allergy
• Food allergy and food safety management systems
• Assessing & managing risk: Basics
• Hygiene and cleaning
• The role of analysis
• Communicating with the consumer
• Assessing & managing risk: Precautionary labelling
• Compliance with food allergen aspects of international standards


Learning Outcomes:

• Use an informed understanding of the hazard presented by food allergy in developing food safety management systems
• Develop appropriate cleaning programmes and supporting systems to verify their effectiveness
• Use concepts such as the eliciting dose and action levels to develop risk-base precautionary labelling
• Interpret analytical data
• Ensure compliance with relevant requirements of food labelling legislation

This course can be customised and is available in house

Event Director - Anton Alldrick

Related training

An introduction to food law

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

Useful training links