What will I learn?

Learners will learn how to

  • Explain the term ‘food hypersensitivity’.
  • Recognise the common symptoms of allergic reactions, anaphylaxis, coeliac disease, and food intolerances.
  • Identify the 14 food allergens which must be declared if they are used as an ingredient.
  • Understand what the law says about allergen labelling and declaration, and what you need to do to comply.
  • Know how to communicate to engage positively with the food hypersensitive customer.
  • Describe how to convey accurate allergen information in food items to the customer.
  • Implement procedures and practices to control allergenic cross-contamination.
  • Know how to respond in an emergency when a customer has symptoms of a severe allergic reaction.

    Where will it lead me?

    Learners may be interested in progressing onto our Level 2 Award in Food Safety in Catering course

    Entry Requirements

    There are no formal entry requirements for this course but ideally delegates will have some food handling experience.

    Please Note

    Due to funding restrictions this course is not available to existing full time Sparsholt College/Andover College students aged 16, 17 or 18 (or 19-24 with an EHCP) on the 31/8 in the year they started their course.

  • Fees:


    Level of Study:



    • - (On enquiry)




    Sparsholt College, SO21 2NF


    09:00 - 16:30