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HomeCoursesAllergen Management for Managers: Build a System That Doesn’t Rely on Luck

Food Safety and Hospitality

Allergen Management for Managers: Build a System That Doesn’t Rely on Luck

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Your legal duties, building an allergen system with change control, training and culture, handling near misses and incidents, and launching a menu safely.

Explore the LMS
Allergen Management for Managers: Build a System That Doesn’t Rely on Luck
Assign to
Kitchen, food and beverage and operations managers
Duration
25 minutes
Evidence
11-question quiz
Your version
Editable

What they will be able to do

  • Explain the business’s legal duties and the FSA’s 2025 expectations.
  • Build an allergen system with change control at its heart.
  • Train by role and make it safe to say “we can’t do that safely”.
  • Handle near misses and incidents, and learn from them.

The course

  1. 01Your duties
  2. 02Building the system
  3. 03Training and culture
  4. 04When it goes wrong

The decision they practise

In the main activity, “Fix Ruth’s menu launch checklist”, learners fix a realistic form and see the effect of each choice. Short animations show “How change control would have caught the bun” and “Two responses to the same reaction”.

How you know they finished

The 11-question quiz mixes multiple choice, matching and sequencing questions and returns to the opening story.

Roll it out with

  • Food business managers

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
  • Food Safety and Hygiene (England) Regulations 2013

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 11-question quiz closes the course, so you can show who completed it.

Related courses

  • Food Safety and HospitalityAllergen Awareness: Never Guess25 minutes
  • Health and SafetyRisk Assessment for Managers: Five Steps That Actually Protect People25 minutes
  • Food Safety and HospitalityHACCP Principles: Find the Points That Matter25 minutes

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