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Allergens

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Allergens

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Section 1 - Introduction

Part 1 – About the module
Part 2 – Setting the scene
Part 3 – Guidance to support practice

Section 2 - Allergy or Intolerance

Part 4 – Why is it important to know about Allergies?
Part 5 – Allergy or food intolerance?
Part 6- Knowledge check

Section 3 - A closer look at allergens

Part 7 – Impact of Food Allergies
Part 8 – 14 types of allergens: UK
Part 9 – Closer look at some common known allergens

Section 4 - Preparing and handling food

Part 10 – Preparing food and drinks for children and young people
Part 11 – Food Labels (continued)
Part 12- Storage and cross contamination

Section 5 - Conclusion

Part 13 – Protocols and Recording
Part 14 – Conclusion
Part 15 – Evaluation and Certificate

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