Three courses have been developed to help manage food allergies in food service:
These courses should be undertaken at least every two years.
This course is designed
to assist proprietors and workers in any food business to gain knowledge about
food allergens, and to develop best practice procedures for making their food
business safe for customers with allergies.
4 April 2018: Changes to the course for release 2 of All about Allergens include minor updates and question flow improvement.
All about Allergens: The next step for cooks and chefs: general food service has been developed to build on the knowledge gained from the All About Allergens course.
It is designed specifically for chefs and cooks working in general food service kitchens, to assist them in making their food business safer for customers with food allergies.
Available from 30 July 2019
The next step for cooks and chefs: camps has been developed to build on the knowledge gained from the All About Allergens course.
It is designed for specifically for chefs and cooks working in camps, to assist them in making their site safer for people with food allergies.
Available from 30 July 2019
About this course: Gain knowledge about food allergy, adopt best practice procedures for food allergen management in the kitchen, and ensure staff are taking the necessary precautions when preparing meals for patients with food allergy.
Suitable for: Kitchen managers| Kitchen supervisors| Food service managers| Food safety managers| Food safety auditors
About this course: Gain knowledge about food allergy and how to safely prepare meals for patients with food allergy, paying attention to food storage, cleaning, meal plating and meal delivery.
Suitable for: Hospital food service| Cooks and chefs| Dietetic assistants and menu monitors| Kitchen hands|Technical staff| Front line operational food service staff (e.g. plating meals)| Food service assistants (FSAs)|Catering staff: catering assistants
About this course: Gain knowledge about food allergy, manage patients with food allergy on the ward and understand the processes needed to ensure that the right meal and fluid is delivered to the right patient.
Suitable for: Executive; Director of Nursing| Nurse unit manager (or otherwise named)| Staff educators| Nurses (Registered and Enrolled)
About this course: Gain knowledge about food allergy and how to manage patients with food allergy on the ward.
Suitable for ward support staff including: Assistants in nursing| Non-clinical support staff (e.g. Personal Service Assistants (PSAs)/Patient Care Assistants (PCAs) or otherwise named)| Clinical assistants| Admin staff (e.g. ward clerks, admissions, receptionists)| Lifestyle and activity staff| Volunteers