Food allergen management – foundation (level 2) live online, tutor-led training course

This course provides a comprehensive introduction to the principles and practices of allergen management within food production and catering environments. Through a combination of tutor-led presentations and interactive exercises, delegates will gain a clear understanding of allergen risks, control measures, and legal requirements.

The course is ideal for:

• Staff involved in food handling, production, or quality assurance who need an overview of allergen management.
• Experienced personnel seeking a refresher aligned with current best practice and legislation.

Delegates will have the opportunity to achieve a nationally recognised qualification: RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks, demonstrating commitment to consumer protection and high food safety standards.

Prior knowledge of basic food safety is desirable but not essential. The course is structured to accommodate learners at various levels of expertise.

The course will be delivered live online over the course of 1 day (0900 - 1600 hours approx.), participants will be sent log in details for a Microsoft Teams Session.

• Background to Allergen Management - Why allergens need to be controlled, and the health risks associated with allergic reactions.
• Legal and Operational Responsibilities - Obligations of Food Business Operators under current legislation and why allergen control is critical for compliance.
• Common Food Allergens and Intolerances - Foods most likely to cause allergic reactions and their implications for menu planning and labelling.
• Routes of Allergen Cross-Contamination - How allergens can unintentionally enter food products and practical methods for prevention.
• Communication and Consumer Protection - The role of accurate information and clear communication in reducing risk and building trust.
• Benefits of Effective Allergen Management - How robust allergen controls enhance food safety, compliance, and consumer confidence.

Learning Outcomes

At the end of the course, delegates will be able to:

• Explain why food allergens need to be controlled, including symptoms and health implications.
• Identify legal and operational responsibilities for managing allergens.
• Recognise foods that commonly cause allergic reactions and their significance in production and menu planning.
• Demonstrate the ability to identify allergens in recipes and assess cross-contact risks.
• Describe effective methods for preventing allergen cross-contact.
• Illustrate how clear communication helps to reduce risk and support compliance.
• Understand how allergen management integrates with wider food safety systems.

Optional RSPH Level 2 Award Identifying and Controlling Food Allergy Risks exam.  Delegates will have the option to register for the online invigilated RSPH Level 2 exam on 4 March 2026 (exam can be sat anytime between 0900 - 1700 hours).