Accredited Food Allergy Course Level 2 (MODULE 4)

The **Accredited Food Allergy Course Level 2 (Module 4)** is designed to provide a deeper understanding of **handling allergens in food preparation and labeling**. Below is a likely outline of what Module 4 covers, based on standard food safety and allergy training programs:

---

### **Module 4: Handling and Labeling Allergens in Food Service**

---

### **1. Importance of Allergen Handling**
- Overview of why proper allergen handling is critical in food businesses:
- Prevent allergic reactions, including life-threatening anaphylaxis.
- Ensure compliance with legal regulations.
- Build customer trust and avoid liability.

---

### **2. Allergen Identification and Labeling**
- **Major Allergens**: Review of the recognized allergens (e.g., 14 EU allergens or FDA's Big 9 in the U.S.).
- **Ingredient Labeling**:
- Ensure all ingredients are labeled accurately with allergens clearly highlighted (e.g., bold text or allergen boxes).
- Avoid misleading labels like “may contain” without proper risk assessment.
- **Pre-packaged Foods**: Legal requirements for allergen declaration.
- **Non-prepackaged Foods**: Display allergen information on menus, signage, or verbally when requested.

---

### **3. Preventing Cross-Contact**
- **What is Cross-Contact?**
Cross-contact occurs when allergens transfer from one food or surface to another, making it unsafe.
- **Practical Steps to Prevent Cross-Contact**:
- Use separate utensils, cutting boards, and cookware for allergen-free food.
- Wash hands thoroughly after handling allergenic ingredients.
- Store allergenic and non-allergenic foods separately (e.g., sealed containers).
- Clean and sanitize work surfaces, equipment, and tools between uses.
- Use separate fryers and oil for allergen-free foods.

---

### **4. Allergen-Free Food Preparation**
- Procedures for preparing allergen-free meals:
- Obtain clear instructions from customers about their allergies.
- Use a dedicated area or clean workspace for allergen-free preparation.
- Clearly label allergen-free dishes to prevent mix-ups during service.

---

### **5. Allergen Policies in Food Service**
- Develop and implement an allergen management policy for your establishment.
- **Documentation**:
- Record allergen risks and controls in HACCP (Hazard Analysis and Critical Control Points) plans.
- Keep ingredient records updated for quick reference.
- **Audits**: Regularly review allergen handling and labeling practices.

---

### **6. Customer Communication**
- Train staff to communicate confidently and accurately about allergens:
- Always check with the kitchen team or ingredient labels when in doubt.
- Never guess or make assumptions about allergen content.
- Use allergen charts and menus to provide clear information.
- Practice empathetic customer service for individuals with allergies.

---

### **7. Case Studies and Real-Life Scenarios**
- Analyze real-life incidents of allergen mismanagement to learn how to prevent them.
- Discuss the consequences of improper allergen handling, including legal, financial, and reputational damage.

---

### **Learning Objectives of Module 4**
- Understand the critical role of allergen labeling and accurate communication.
- Implement effective cross-contact prevention strategies.
- Ensure compliance with legal allergen labeling requirements.
- Build confidence in preparing and serving allergen-free meals safely.

---

If you're currently taking this course, refer to the specific materials provided by your accrediting body for details and case-specific examples to reinforce these principles.