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All about Allergens for General Food Service

All About AllergensAll about Allergens 2021 (New version launched 19 October 2021)

This course is designed to assist owners, managers 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 food allergy. 

This course is suitable for:

  • Food business owners and managers.
  • Front of house staff including wait staff, servers, host/hostess, food runners, bussers, bartenders, sommeliers and managers.
  • Staff performing kitchen duties such as food preparation, washing dishes, cleaning (Note: cooks and chefs should complete All about Allergens for Cooks and Chefs)

Time to complete: 45 minutes
How often to undertake: At least every 2 years 

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All about Allergens: The next step for cooks and chefs - general food service

All about Allergens for Cooks and Chefs 

This course is designed specifically for cooks and chefs working in general food service kitchens, to help them in making their food business safer for customers with food allergies.

Time to complete: 1 hour 
How often to undertake: At least every 2 years 

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All about Allergens for Schools and Children's education and care (CEC)

All about Allergens for SchoolsAll about Allergens for Schools 

This course is designed to assist food preparation staff in school environments and food technology students in senior years to gain knowledge about food allergens, and to develop best practice procedures to ensure safe food provision to students and staff with food allergy. 

This course is suitable for:

  • Canteen/tuckshop staff and volunteers
  • Boarding school kitchen staff
  • Food technology teaching staff
  • Food technology students in senior years 

Time to complete: 1 to 1.5 hours (approximately)
How often to undertake: At least every 2 years 

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All about Allergens for Children’s Education and Care (CEC)

All about Allergens for Children's education and care (CEC)

This course is designed to help children’s education and care providers and staff gain knowledge and understanding about food allergens, and to develop best practice procedures to ensure the right food is given to the right child.

This course is suitable for kitchen staff (cooks and chefs), educators and teachers working in:

  • Long day care
  • Preschool / kindergarten
  • Family day care
  • Outside school hours care (OSHC)
  • Vacation and occasional care
  • Other education and care services 

Time to complete: 1 to 1.5 hours (approximately)
How often to undertake: At least every 2 years 

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All about Allergens: for Camps
All about Allergens for Camps

This course has been developed specifically for staff who prepare, serve and supervise meals in camps, to gain knowledge about food allergens, and to develop best practice procedures.

Time to complete: 1.5 hours
How often to undertake: At least every 2 years  

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All about Allergens for Hospitals

There are four courses from which to choose. Take a moment to select the course that best matches your work situation.

Kitchen Managers and SupervisersAll about Allergens for Hospitals: Kitchen Managers and Supervisors 

This course  is for managers and supervisors who oversee the kitchen’s operations. It will help managers to 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.

This course is suitable for:

  • Kitchen managers
  • Kitchen supervisors
  • Food service managers
  • Food safety managers
  • Food safety auditors
  • Dietitians

Time to complete: 1.5 hours (approximately)
How often to undertake: At least every 2 years 

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Kitchen StaffAll about Allergens for Hospitals: Kitchen Staff 

This course is for kitchen cooks and chefs, food preparation staff and operational food service staff. It covers how to safely prepare meals for patients with food allergy, paying attention to food storage, cleaning, meal plating and meal delivery.   

This course is suitable for:

  • Hospital food service
  • Cooks and chefs
  • Dietetic assistants and menu monitors (working in kitchens)
  • Kitchen hands
  • Technical staff
  • Front line operational food service staff (e.g. plating meals)
  • Food service assistants (FSAs)
  • Catering staff; catering assistants

Time to complete: 1 hour (approximately)
How often to undertake: At least every 2 years 

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All about Allergens for Hospitals: Ward Managers and NursesAll about Allergens for Hospitals: Ward Managers and Nurses

This course is for hospital executive, unit/ward managers, registered nurses and enrolled nurses. It provides guidance about managing patients with food allergy on the ward and making sure that the right meal and fluid is delivered to the right patient. 

This course is suitable for:

  • Executive; Director of Nursing
  • Nurse unit manager (or otherwise named)
  • Staff educators
  • Nurses (Registered and Enrolled)

Time to complete: 1 hour (approximately)
How often to undertake: At least every 2 years 

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All about Allergens for Hospitals: Ward Support StaffAll about Allergens for Hospitals: Ward Support Staff

This course is for ward support staff including nursing assistants, personal service assistants, menu monitors, ward/admission clerks and other ward support staff or volunteers involved in patient care. It provides guidance about managing patients with food allergy on the ward and making sure that the right meal is delivered to the right patient.

This course is suitable for:

  • Assistants in nursing
  • Non-clinical support staff who distribute or serve meals and drinks on the ward (e.g. PSAs/PCAs)
  • Dietetic assistants and menu monitors (working on wards)
  • Clinical assistants
  • Admin staff (e.g. ward clerks, admissions, receptionists)
  • Lifestyle and activity staff
  • Volunteers

Time to complete: 40 minutes to 1 hour (approximately)
How often to undertake: At least every 2 years 

Register or enrol
Last modified: Wednesday, 3 November 2021, 4:50 PM