About this course
This course is designed to assist staff preparing and serving food, or supervising mealtimes and food related activities, to gain knowledge about food allergies and follow best practice procedures for making their service safer for residents with food allergy.
Who this course is for
This course is for cooks and chefs and other kitchen staff, service managers and supervisors, nurses, allied health professionals, and carers working in various care sectors and settings including:
- Residential aged care, nursing homes and other residential care
- Transitional care, respite care, same day care, low care
- Rehabilitation care including mental health, disability, drug and
alcohol
- Group and residential homes, boarding houses
- Quarantine facilities and services
- Correctional and detention facilities
- Community hospices
- Delivered meals organisations
- Defence force bases
- Onshore and offshore mine sites
- Other overnight, short and long stay facilities
*Staff working in hospitals and hospices with joint food service with a hospital should complete one of the All about Allergens for Hospitals courses
*Staff working in children’s education and care services should complete All about Allergens for Children’s education and care
*Staff working in camps should complete All about Allergens for Camps
Course modules and learning outcomes
There are six units in this All about Allergens course.
There are five compulsory units which cover aspects of food allergen management that everyone in the organisation should understand.
Unit 1: Food allergy overview (compulsory)
Unit 2: Roles, responsibilities and communication (compulsory)
Unit 3: Menus and food labels (compulsory)
Unit 4: Practical management of food allergy in the kitchen (compulsory)
Unit 5: Practical management of food allergy at the point of service (compulsory)
The sixth unit is optional and provides supplementary information for managerial and other high level operational staff or decision makers and dietitians responsible for the organisation’s overall allergen management, policies and procedures, quality assurance programs and emergency management procedures.
Unit 6: Managing food allergies in your organisation (optional)
Learning outcomes are assessed with short end of unit quizzes and a longer final assessment.
Course length
This course takes approximately 1.5 - 2 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.