E-learning

At the end of the Food Allergen Awareness Training, learners complete a short assessment consisting of 10 multiple‑choice questions. A score of 80% or higher is required to pass the course successfully.

• Helps organisations meet legal obligations, including requirements under Natasha’s Law, reducing the risk of allergen‑related incidents.
• Demonstrates a clear commitment to allergen awareness, helping to build customer confidence and protect business reputation.
• IOSH approved, CPD accredited, and fully SCORM compliant training.
• Flexible online course that learners can complete at their own pace, at a time that suits them.
• Interactive content designed to keep participants engaged throughout the training.
• Multiple‑choice knowledge checks to support learning and understanding as the course progresses.
• End‑of‑section summaries to reinforce key points and aid knowledge retention.

When you complete the Food Allergy Training through the SHINE platform, you will receive a certificate upon successful completion, which can be downloaded as a PDF for your records.

By the end of the Food Allergy Training, participants will be able to:

• Understand the distinction between food allergies and food intolerances.
• Explain the implications of Natasha’s Law for both businesses and consumers.
• Identify the 14 allergens required to be declared by law.
• Communicate accurate allergen information clearly and effectively to customers.
• Apply measures to prevent cross‑contamination during food preparation and handling.
• Recognise the signs and symptoms of allergic reactions, including anaphylaxis.

1. Food allergies and intolerances

• An explanation of the difference between food allergies and food intolerances.
• UK statistics highlighting how many people are affected by food allergies and the number of related fatalities each year.

2. Natasha’s Law

• Background to the introduction of Natasha’s Law following a fatal anaphylactic reaction.
• What the law means in practice for food businesses and consumers.

3. Handling food allergens

• An overview of the 14 allergens that must be declared by law.
• Safe handling and storage practices for foods containing allergens.

4. Types of food allergy

• An explanation of the main types of food allergy, including:
  • IgE‑mediated food allergies
  • Non‑IgE‑mediated food allergies
  • Mixed IgE‑mediated food allergies

5. Symptoms of food allergies

• Common signs and symptoms that may indicate an allergic reaction.

6. Anaphylaxis

• What anaphylaxis is and how it presents.
• Immediate actions to take if an anaphylactic reaction is suspected.

7. Food intolerances

• What food intolerances are and the symptoms people may experience.

8. Coeliac disease

• An overview of coeliac disease and the symptoms it can cause.

9. Criminal law and legal duties

• Key legislation relating to food allergens and business responsibilities, including:
  • The retained EU Food Information for Consumers (FIC) Regulation
  • Articles 14 and 16 of retained EU Regulation 178/2002 (General Food Law)
• Requirements for clearly identifying foods containing the 14 main allergens.

10. Additional labelling requirements

• When precautionary “may contain” statements should be used.
• Labelling rules for multi‑pack food products.

11. Allergen information for loose foods

• How businesses must communicate allergen information to customers when selling loose foods.

12. Allergen information folder

• What an allergen information folder is and the information it should contain.

13. Recording allergen information

• How to record allergen details during food preparation.
• Procedural controls to ensure allergens are correctly identified, labelled, recorded, and communicated to staff and consumers.

14. Distance selling

• How allergen information must be provided when food is sold by phone, online, or for takeaway or delivery.

15. Prepacked food for direct sale (PPDS)

• Requirements for displaying allergen information on prepacked foods for direct sale under Natasha’s Law.

16. Managing allergenic ingredients

• How businesses can identify allergens in raw ingredients.
• Steps to prevent cross‑contamination, including controls relating to labelling, cleaning, spill management, equipment, storage, and delivery.

17. Training for food handlers

• Which employees require food allergy training and what the training should cover to ensure safe food handling.

Is this training sufficient to support compliance with Natasha’s Law?

Yes. This Food Allergen Awareness training has been developed with Natasha’s Law in mind and helps ensure staff understand its requirements and how to meet them in practice. The course provides clear guidance on food labelling, allergen management, and effective communication to support legal compliance.

How does this training benefit customer‑facing staff?

Customer‑facing employees gain the knowledge and confidence needed to communicate allergen information clearly, accurately, and responsibly. This is essential for protecting customers with food allergies and building trust in your business.

How does the course fit around busy work schedules?

The online course is designed to be flexible and self‑paced, allowing learners to complete it in short sessions at a time that suits them. This makes it easy to fit around busy shifts or operational demands.

Can the course be tailored to the allergens we work with most frequently?

Yes. While the course covers all 14 declarable allergens, bespoke options are available. Training content can be adapted to reflect the specific allergens, menus, and risks within your business environment.

Are discounts available for training large teams?

Yes. We offer volume discounts for organisations that need to train multiple employees. Please contact us to discuss your requirements and receive pricing based on your team size.

What happens if a participant does not pass the assessment?

If a participant does not pass on their first attempt, they can revisit the course content and retake the assessment. The training includes interactive features and quizzes throughout to support learning and reinforce understanding.

How quickly can the training be rolled out to our team?

Once purchased, the course is available immediately via the SHINE platform or can be integrated into your existing learning management system (LMS), allowing staff to begin training straight away.

Can I monitor learner progress and completion?

Yes. When delivered through the SHINE platform, administrators can track learner progress, view completion rates, and download certificates to support compliance records and audits.

Food allergen training is suitable for managers, supervisors, and employees who are involved in preparing, packaging, handling, or serving food as part of their role.