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Mandatory (5)


Available courses

HACCP for Manufacturing

Food Allergy and Intolerance: Effects That Allergies Have in the Body

This course explains how food allergies and intolerances affect the body, with a clear focus on what happens during an immune (allergic) reaction versus a non-immune intolerance. Learners will explore common trigger foods, typical symptoms (skin, digestive, respiratory, and cardiovascular), the difference between mild reactions and anaphylaxis, and why small amounts of allergens can be dangerous for some people.

Good Manufacturing Practice

Food Labelling regulations

Food Allergy and Intolerance

 This comprehensive training module is designed to equip Food Business Operators (FBOs) with essential knowledge about legal obligations for providing allergen information to consumers. Understanding these requirements is crucial for food safety compliance and protecting consumers with food allergies and intolerances.