Accredited Food Allergy Course Level 2 (MODULE 1)

The **Accredited Food Allergy Course Level 2 (Module 1)** typically serves as an introduction to **food allergies, their importance in food service, and the risks involved**. Below is an outline of what Module 1 generally covers:

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### **Module 1: Introduction to Food Allergies**

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### **1. Overview of Food Allergies**
- **What Are Food Allergies?**
- Definition: A food allergy is an immune system response to a protein in food that the body mistakenly identifies as harmful.
- How it differs from food intolerances and sensitivities.

- **Why Are Food Allergies Important?**
- Increasing prevalence of food allergies globally.
- Serious health risks, including life-threatening anaphylaxis.

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### **2. The Role of Food Service in Managing Allergies**
- Importance of food handlers and businesses in ensuring customer safety.
- Potential risks in food service:
- Cross-contact between allergenic and non-allergenic foods.
- Lack of communication between staff and customers.

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### **3. Common Food Allergens**
- Introduction to the major food allergens based on regulations:
- **EU (14 Allergens)**: Milk, eggs, peanuts, tree nuts, soy, sesame, cereals containing gluten, fish, crustaceans, mollusks, celery, mustard, lupin, and sulfur dioxide/sulfites.
- **U.S. (Big 9 Allergens)**: Milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish, and sesame.

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### **4. The Consequences of Poor Allergen Management**
- **Health Impacts on Customers**:
- Mild reactions: Hives, nausea, or vomiting.
- Severe reactions: Difficulty breathing, anaphylaxis, or death.

- **Impact on Food Businesses**:
- Loss of customer trust.
- Legal penalties and fines.
- Potential closure due to non-compliance with food safety regulations.

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### **5. Legal Requirements and Responsibilities**
- An introduction to laws and regulations surrounding allergen management, such as:
- **EU FIC Regulations**: Clear labeling of allergens in pre-packaged and non-prepackaged foods.
- **FDA FALCPA (U.S.)**: Allergen labeling requirements for packaged foods.
- Importance of staff training to meet legal obligations.

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### **6. Importance of Training and Awareness**
- Why all food handlers must understand food allergies and their risks:
- Reducing cross-contamination.
- Proper communication with customers about allergens.
- Knowing how to respond in case of an allergic reaction.

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### **7. Goals of the Course**
- To build a foundation of knowledge about food allergies.
- To emphasize the importance of proactive allergen management in food service.
- To prepare participants for practical modules on allergen handling and customer safety.

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### **Learning Objectives for Module 1**
- Understand what food allergies are and why they are important.
- Identify common food allergens and the risks they pose.
- Recognize the consequences of poor allergen management.
- Appreciate the legal and ethical responsibilities of food service businesses.

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Module 1 sets the stage for deeper dives into allergen handling, labeling, prevention of cross-contact, and emergency response in later modules.