About this course
This course is for kitchen cooks and chefs, food preparation
staff and operational food service staff. It covers how to prepare meals for
patients with food allergy, paying attention to food storage, cleaning, meal
plating and meal delivery.
Who this course is for
- Hospital food service staff
- Cooks and chefs
- Dietetic assistants and menu monitors (working in kitchens)
- Kitchen hands
- Technical staff
- Front line operational food service staff (such as staff plating or serving meals)
- Food service assistants (FSAs)
- Catering staff
- Catering assistants
Course modules 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: Hospital duty of care
Unit 3: Understanding food labels for food allergy
Unit 4: Practical management of food allergens in the kitchen
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.