Level 2 Food Allergy Awareness for Catering (CPD)

A food allergy course for everyone who handles or serves food: chefs, kitchen staff, front-of-house, baristas, delivery and takeaway staff, retail and school catering, and the supervisors responsible for them.

Six teaching lessons cover the science - what separates an allergy from an intolerance, and where coeliac disease fits; the 14 major allergens and where each one hides; Natasha's Law and the labelling rules for food prepacked for direct sale; the supply chain and the conversation between customer, server and kitchen where most mistakes happen; controlling cross-contact in a real kitchen; and recognising anaphylaxis and acting on it.

The emphasis is on the moments where things actually go wrong: a changed recipe nobody was told about, an allergen in an unexpected ingredient, a verbal order that never reached the chef. Each lesson ends with its own assessment, and the course closes with a final exam and an instantly issued, verifiable certificate.