ASC Food Safety Training

Allergen Management for Food Service, Retail and Catering

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About Course

Almost every allergen course is written for a factory. Factories have controlled recipes, planned changeovers and a QA department. A kitchen has a menu that changed on Tuesday, a delivery that arrived short, an agency chef on his first shift, and a customer at table nine who has just asked a question somebody has to answer correctly in under a minute.

This course is written for that room. It covers the same science and the same law as our manufacturing courses, but every control in it is one you can run in service: taking an allergen request and the words never to use, building an allergen matrix for a menu that keeps moving, storage and separation in a small kitchen, the equipment that genuinely cannot be made safe between dishes, buffets and counters, the handover from the pass to the table, delivery platforms, and the first ten minutes when somebody reacts.

It ends where it matters: the records that show an inspector you were managing allergens rather than hoping.

What Will You Learn?

  • Take an allergen request from a customer properly, and know the words you must never use.
  • Find out what is actually in your own dishes, including what the supplier did not tell you.
  • Build an allergen matrix for a menu that changes, and keep it alive when a supplier substitutes.
  • Set up a kitchen so separation is possible when it is busy, not only when it is quiet.
  • Know which equipment cannot be made safe between dishes, starting with the fryer and the toaster.
  • Run a buffet, deli counter or self-service display without losing the declaration.
  • Carry an allergen order from the pass to the table so it cannot be swapped.
  • Handle takeaway, delivery and third-party platforms, where you never meet the customer.
  • Run the first ten minutes of a reaction properly, and keep what needs keeping.
  • Hold the records that show an inspector you were managing allergens, not just intending to.

Course Content

Module 1: What you are actually dealing with

  • Lesson 1: Learning outcomes for this module
    01:48
  • Lesson 2: Allergy, coeliac disease and intolerance
  • Lesson 3: The allergens you must declare, and where they hide
  • Lesson 4: What the law actually asks of you

Module 2: The customer in front of you

Module 3: The kitchen

Module 4: Service, counters and delivery

Module 5: When it goes wrong, and proving you did it right

Final Assessment

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