Allergens in the Kitchen: Specs, Separation and Labels
Included with TrainMeUK — no separate course purchase required.
Check deliveries and substitutions for allergen changes; and keep recipes, specifications and allergen information in step.
- Assign to
- Chefs and food prep staff
- Duration
- 25 minutes
- Evidence
- 13-question quiz
- Your version
- Editable
What they will be able to do
- Check deliveries and substitutions for allergen changes.
- Keep recipes, specifications and allergen information in step.
- Prepare allergy orders without cross-contact.
- Label food prepacked for direct sale correctly.
The course
- 01Where errors start
- 02Deliveries and specs
- 03Preparing allergy orders
- 04Labels under Natasha’s Law
The decision they practise
In the main activity, “Find the four warning signs”, learners spot the red flags in a realistic document and see the effect of each choice. Short animations show “One allergy order, start to finish”; and “Two chicken pesto labels”.
How you know they finished
The 13-question quiz mixes multiple choice, matching and sequencing questions and returns to the opening story.
Roll it out with
Relevant legislation and guidance
The course draws on these. Which ones apply depends on the organisation and the role. Finishing the course is a training record.
- Food Information Regulations 2014 (allergens)
- Food Safety Act 1990
- Retained Regulation (EC) No 852/2004 on the hygiene of foodstuffs
How this course is built
Interactive activity
Learners practise the decision in the course, including what to say when someone pushes back.
Edit it in the builder
On Growth and above, adapt the scenarios and wording to your own workplace, policies and reporting procedures.
A record they finished
The 13-question quiz closes the course, so you can show who completed it.
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