Accredited Food Allergy Course Level 2 (MODULE 5)

The **Accredited Food Allergy Course Level 2 (Module 5)** typically focuses on critical elements related to managing food allergies in food preparation, service, and handling. Below is an outline of what Module 5 might cover, based on standard food allergy training modules:

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### **Module 5: Managing Food Allergies in Food Service**
This module emphasizes the practical application of knowledge to prevent allergic reactions in food service settings.

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### **1. Understanding Food Allergy Risks**
- Overview of food allergens and their potential to cause life-threatening reactions (*e.g., anaphylaxis*).
- Identifying the 14 major allergens recognized under food safety laws (such as the EU FIC regulations or FDA requirements):
- Milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish, sesame, and others.

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### **2. Cross-Contamination Prevention**
- Importance of avoiding cross-contact during food preparation and service.
- Practical steps:
- Clean and sanitize surfaces, utensils, and equipment.
- Use separate storage areas for allergenic and non-allergenic foods.
- Label ingredients and prepared foods clearly.

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### **3. Food Allergen Communication**
- How to provide accurate allergen information to customers:
- Use allergen charts, menus, or signage.
- Train staff to respond confidently and accurately to allergen inquiries.
- Always double-check recipes and ingredient labels.
- Legal responsibilities: Providing allergen information under food safety regulations.

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### **4. Safe Food Preparation Practices**
- Procedures to handle allergen-free meals safely:
- Use separate cooking tools and equipment.
- Avoid frying allergenic and non-allergenic foods in the same oil.
- Follow designated prep zones for allergen-free dishes.

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### **5. Responding to Allergic Reactions**
- Recognizing symptoms of an allergic reaction:
- Mild symptoms: Hives, swelling, or abdominal pain.
- Severe symptoms: Difficulty breathing, chest pain, or loss of consciousness.
- Emergency response procedures:
- Notify the appropriate staff immediately.
- Administer an epinephrine auto-injector if available and trained.
- Call emergency services and provide clear information.

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### **6. Staff Training and Compliance**
- Regular training for all staff on food allergens and customer communication.
- Importance of documenting allergen management procedures.
- Monitoring compliance with food safety laws and standards.

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### **Learning Objectives of Module 5**
- Gain confidence in managing allergen risks in food service.
- Prevent cross-contamination and cross-contact.
- Provide accurate allergen information to customers.
- Respond effectively to allergic emergencies.

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If you’re pursuing this specific course, it’s recommended to review the course materials provided by the accredited organization for detailed insights and certification guidelines.