Fundamentals of Allergen Management
Basic allergen management in food production
Food allergies have become a significant health risk in society. Although only a small percentage of people are allergic, an allergic reaction can have serious consequences. That’s why it is essential for everyone working in restaurants and commercial kitchens to have solid knowledge of proper allergen handling. This course provides a thorough and practical introduction to managing allergens in restaurant and catering environments.
What will you learn?
What Are Allergens? Understand which substances can trigger allergic reactions and why they pose a health risk
The 14 Mandatory Allergens: Learn which allergens must be declared in food products, in accordance with regulations
Preventing Cross-Contamination: Discover how to establish effective routines to prevent allergens from transferring between products
Allergen Labelling: Ensure consumers receive accurate and clear information about the contents of the food
Good Kitchen Hygiene: Learn how to prevent allergen contamination during food preparation
If Something Goes Wrong – What Should You Do? Know the steps to take in case of an incident involving allergens
Current Requirements: Get familiar with the current regulations and industry standards for allergen management
Learning Objectives
After completing the course, participants will have a basic understanding of allergens. You will be able to identify the most common allergens and understand why allergen control and labelling are essential for producing safe food in a kitchen environment. You will also gain insight into labelling and hygiene practices, learn how to follow effective routines to prevent cross-contamination, and know what actions to take if something goes wrong.
Price: NOK 650,- per participant (excl. VAT)
Duration: Approx. 45-60 minutes
Language: English
This course is the English version of the Norwegian course Grunnleggende allergenhåndtering i restaurant & storkjøkken
Access: 6 months from the date of login
Participants can pause the course at any time and resume later.
Contents
Module 1 – Introduction to Allergens
Module 2 – Allergic reaction
Module 3 – Handling of Allergens
Module 4 – Good Kitchen Hygiene
Module 5 – Mandatory Allergen Labelling in Norway
Module 6 – Allergen Labelling
Module 7 – Presentation and Serving of Food
Module 8 – If something Goes Wrong!
Exam
Target Audience
This course is designed for anyone who handles food in a kitchen – whether you're a head chef, cook, or server. No prior knowledge is required, and the course provides you with the essential skills to ensure safe food for everyone – including those with food allergies.
No prior knowledge is required.
Documented Training
Upon successful completion of the e-learning course, participants will be able to download a certificate of completion, which can be used as documentation for the company’s internal control system.
Our reporting solution provides full oversight and control of training progress across your organization.
Multiple Employees?
Looking to enrol multiple employees? We offer corporate solutions and volume discounts – contact us for more information.
Get in touch
Food Consulting
Mattrygghetskonsulenter