About this course
This course is designed specifically for cooks and chefs
working in general food service, to help them provide safe food for customers
with food allergies.
Who this course is for
- Cooks*
- Chefs*
- Caterers (includes in flight and other transport caterers, caterers providing pre-prepared packaged individual meals to hospitals and other care services)
Kitchen staff including kitchen assistants, kitchen hands, kitchen porters, dish washers should complete All about Allergens.
*Cooks and chefs working in schools, children’s education and care, camps, hospitals and residential care should complete the All about Allergens course for that setting. For example if you are a cook or chef working in a camp, complete All about Allergens for Camps.
Course units and learning outcomes
There are four units in this All about Allergens course. Learning outcomes are assessed with short end of unit quizzes and a longer final assessment.
Unit 1: Food allergy overview
Unit 2: Communicating with customers and staff
Unit 3: Menus and food labels
Unit 4: Practical management of food allergens
Course length
This course takes approximately 1 hour to complete.
Your progress is saved along the way, so you can stop and come back to the course at any time. It is recommended you complete the course within 2 weeks.
How often to undertake this course
You should undertake this training at least every 2 years.