Sitemap
Module 1 - Effects that allergies have in the body
- Lesson 1 – Introduction to module 1
- Lesson 2 – Food hypersensitivities
- Lesson 3 – Anaphylaxis
- Lesson 4 - Unassessed quiz
- Lesson 5 – Summary of module 1
- Module 1 Assessment
Module 2 – The rules for allergen information
- Lesson 1 – Introduction to module 2
- Lesson 2 – Food information regulations
- Lesson 3 – Prepacked and non-prepacked food
- Lesson 4 – Distance selling
- Lesson 5 – Unassessed quiz
- Lesson 6 – Summary of module 2
- Module 2 Assessment
Module 3 – Managing allergens in the factory
- Lesson 1 – Introduction to module 3
- Lesson 2 – Staff training
- Lesson 3 – Ingredients
- Lesson 4 – Packaging
- Lesson 5 – Cleaning
- Lesson 6 – Storage
- Lesson 7 – Monitoring and review
- Lesson 8 – Cross-contamination
- Lesson 9 – What to do if things go wrong?
- Lesson 10 – Unassessed quiz
- Lesson 11 – Summary of module 3
- Module 3 Assessment
Module 4 – Providing accurate allergen information for prepacked and non-prepacked food
- Lesson 1 – Introduction to module 4
- Lesson 2 – Requirements for non-prepacked food
- Lesson 3 – Requirements for prepacked foods
- Lesson 4 – Unassessed quiz
- Lesson 5 – Summary of module 4
- Module 4 Assessment
Module 5 – Managing allergens in a catering environment
- Lesson 1 – Introduction to module 5
- Lesson 2 – The 14 allergens
- Lesson 3 – Allergen management
- Lesson 4 – Allergens in Indian cuisine
- Lesson 5 – Knowledge test – allergens in Indian cuisine
- Lesson 6 – Allergens in Chinese cuisine
- Lesson 7 – Knowledge test – allergens in Chinese cuisine
- Lesson 8 – Allergens in Mediterranean cuisine
- Lesson 9 – Knowledge test - allergens in Mediterranean cuisine
- Lesson 10 – Allergens found at the deli counter
- Lesson 11 – Knowledge test - allergens found at the deli counter
- Lesson 12 – Unassessed quiz
- Lesson 13 – Summary of module 5
- Module 5 Assessment