About this course
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.
Who this course is for
This course is suitable for staff working in primary and secondary schools including:
- Canteen and tuckshop staff and volunteers
- Boarding school kitchen staff
- Food technology teaching staff
- Food technology students in senior years
- Educators preparing food in rooms with students as a planned learning experience
This course should be completed by staff and volunteers who:
- Make decisions about suitable menu items such as menu planning, choosing recipes, choosing suppliers and placing orders.
- Prepare and serve food to students, including educators preparing food in rooms with students as a planned learning experience.
- Are likely to be asked about ingredients or allergens in foods.
Course units and learning outcomes
There are four units in this All about Allergens course. Learning outcomes are assessed with a short end of unit quizzes and a longer final assessment.
Unit 1: Food allergy and schools
Unit 2: Communication and food allergies
Unit 3: Menus and food labels
Unit 4: Practical management of food allergens
Course length
This course takes approximately 1 to 1.5 hours 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.