Allergen Awareness for Food Handlers

What Will You Learn?

• Say what a food allergy is, and how it differs from coeliac disease and from an intolerance.
• Name the eight allergen groups that must be declared in South Africa under R146 of 2010.
• Recognise the signs of a reaction and know which ones mean call for help immediately.
• Spot the allergens hiding in everyday ingredients, from Worcestershire sauce to dusting flour.
• Describe the four ways an allergen moves into a food it does not belong in.
• Use hands, gloves, clothing, scoops, colour coding and storage correctly on your own line.
• Explain why hot water is the wrong first step in an allergen clean, and what to do instead.
• Apply the rework rule, and know what to do when you find something unlabelled.
• Know what to say, and who to tell, the moment something goes wrong.