Accredited Food allergy and Intolerance Course Level 2 (Introduction)

The **Accredited Food Allergy and Intolerance Course Level 2 (Introduction)** provides an essential overview of the course, outlining its purpose, importance, and foundational concepts. Here’s a detailed breakdown of what the **Introduction** typically includes:

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### **Introduction to Food Allergy and Intolerance Course Level 2**

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### **1. Purpose of the Course**
- **Why This Course is Important**:
- To equip food handlers with the knowledge and skills to manage food allergies and intolerances safely.
- To ensure compliance with food safety regulations and protect customers with allergies or intolerances.

- **Who Should Take This Course**:
- Food service staff, chefs, managers, and anyone involved in preparing, handling, or serving food.

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### **2. Key Definitions**
- **Food Allergy**:
- An immune system response to a protein in food, potentially causing severe or life-threatening reactions.
- Common allergens include milk, eggs, peanuts, tree nuts, wheat, soy, fish, and shellfish.

- **Food Intolerance**:
- A non-immune reaction to certain foods, causing digestive or other mild symptoms (e.g., lactose intolerance or gluten sensitivity).

- **Cross-Contact**:
- The unintentional transfer of allergens from one food or surface to another, making food unsafe for allergic individuals.

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### **3. Course Objectives**
By the end of the course, participants will:
- Understand the difference between food allergies and intolerances.
- Identify the major allergens and their potential sources.
- Learn how to manage and prevent cross-contact during food preparation and service.
- Understand legal requirements for allergen labeling and customer communication.
- Be prepared to respond effectively to allergic reactions.

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### **4. Why Managing Food Allergies and Intolerances is Crucial**
- **For Customers**:
- Food allergies can result in severe health consequences, including anaphylaxis.
- Intolerances may cause discomfort and dissatisfaction.

- **For Businesses**:
- Failure to manage allergens can result in legal penalties, loss of reputation, and customer trust.
- Compliance with food safety laws is mandatory to avoid liability.

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### **5. Overview of Legal and Regulatory Frameworks**
- Introduction to the laws governing allergen management:
- **EU FIC Regulations**: Mandatory allergen labeling for both packaged and non-packaged foods.
- **FDA’s FALCPA (U.S.)**: Labeling requirements for the "Big 9" allergens.
- Other local and international food safety standards.

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### **6. Course Structure**
- The course is divided into modules, covering topics such as:
- Food allergens and intolerances.
- Legal requirements and best practices for allergen labeling.
- Preventing cross-contact and ensuring food safety.
- Communication with customers about allergens.
- Emergency response to allergic reactions.

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### **7. Importance of Training and Awareness**
- Food handlers are often the first line of defense in preventing allergic reactions.
- Proper training ensures that staff can handle allergens responsibly and respond to emergencies effectively.

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### **8. Learning Outcomes**
At the conclusion of the course, participants will:
- Be confident in managing allergen risks in food preparation and service.
- Have the tools to comply with food safety laws.
- Be able to create a safe dining experience for customers with allergies or intolerances.

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The **Introduction** serves as the foundation for the course, ensuring participants understand the importance of allergen management and are prepared for the in-depth training provided in subsequent modules.