Accredited Food Allergy Course Level 2 (MODULE 2)

The **Accredited Food Allergy Course Level 2 (Module 2)** typically focuses on understanding **food allergies, their effects, and legal responsibilities**. Here's an outline of what Module 2 may cover:

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### **Module 2: Understanding Food Allergies and Legal Responsibilities**

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### **1. What Are Food Allergies?**
- **Definition**: Food allergies are adverse immune responses triggered by specific proteins in food.
- **Difference Between Food Allergy and Intolerance**:
- *Allergy*: Immune system reaction; can cause severe or life-threatening symptoms (*e.g., anaphylaxis*).
- *Intolerance*: Non-immune response, typically less severe (*e.g., lactose intolerance*).

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### **2. Common Food Allergens**
- Overview of the most common allergens recognized globally:
- **EU (14 allergens)**: Milk, eggs, peanuts, tree nuts, sesame, soy, cereals containing gluten, fish, shellfish, celery, mustard, lupin, sulfur dioxide/sulfites, and mollusks.
- **U.S. (Big 9)**: Milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish, and sesame.
- Sources of hidden allergens in processed or packaged foods.

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### **3. Symptoms of Food Allergies**
- **Mild Symptoms**: Hives, itching, swelling, or abdominal discomfort.
- **Severe Symptoms (Anaphylaxis)**:
- Breathing difficulties.
- Drop in blood pressure.
- Rapid heartbeat or loss of consciousness.
- Importance of immediate medical intervention for severe reactions (*e.g., epinephrine*).

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### **4. Legal Responsibilities in Food Service**
- **Providing Accurate Allergen Information**:
- Food businesses must inform customers about the presence of allergens in their dishes.
- Allergen information should be readily available for pre-packaged and non-prepackaged foods.
- **Compliance with Food Safety Regulations**:
- EU FIC Regulations (Food Information for Consumers).
- U.S. FDA Food Allergen Labeling and Consumer Protection Act (FALCPA).
- Other local laws depending on jurisdiction.
- **Avoiding Liability**:
- Ensuring proper allergen management reduces the risk of allergic reactions and legal consequences.

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### **5. The Impact of Food Allergies**
- **For the Customer**:
- Reduced quality of life due to fear of accidental exposure.
- Potentially life-threatening reactions.
- **For the Business**:
- Reputational damage from mishandling allergens.
- Legal penalties and fines for non-compliance.
- Increased customer trust through good allergen practices.

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### **6. Introduction to Allergen Control Measures**
- Setting the stage for upcoming modules:
- How to handle allergens in the kitchen.
- Preventing cross-contact.
- Providing safe dining experiences for allergic customers.

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### **Learning Objectives of Module 2**
- Understand the nature of food allergies and their severity.
- Recognize the legal obligations of food businesses.
- Identify the common allergens and their potential sources.
- Appreciate the importance of allergen awareness for both customers and businesses.

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This module establishes the foundation for later practical modules focused on allergen handling, prevention of cross-contamination, and emergency response.