Food Allergen Awareness Course Certified online in 1 hour

For some customers a trace of an allergen triggers anaphylaxis, which is life threatening. Accurate allergen information is a safety duty, not a labelling formality, and it falls on whoever is standing in front of the customer. The course takes that risk apart step by step, then shows you the controls that remove it. This is the allergen course Irish catering and retail teams trust, because it is built around the questions customers actually ask. Every scenario is acted out on video, so the right answer is obvious under pressure.

Regulation (EU) 1169/2011 is the short answer. The Regulation names the 14 allergens that have to be identified, and requires them to be emphasised in the ingredients list on prepacked food. Our course is written directly against that wording, which is why it satisfies the duty rather than merely gesturing at it.

Anyone in Ireland who prepares, sells or serves food: chefs, kitchen staff, waiters, baristas, deli and supermarket counter staff, takeaway and food truck crews, and canteen teams in schools, hospitals and care settings. Front of house needs allergen awareness training just as much as the kitchen, because they are the ones who answer the allergen questions customers actually ask.

The Food Allergen Awareness Course is €32.00 per person, and that is the full price. Team bookings get a volume discount applied automatically, with one invoice and one account for all your records.

Yes, the whole course is online and works on any phone, tablet or laptop. There is no classroom day and no fixed start time: register, log in and begin the Food Allergen Awareness Course whenever it suits you, at home or on a break at work. Progress saves automatically as you go.

About 1 hour, and you do not have to do it in one sitting. Progress saves as you go, so you can stop after a lesson and pick it back up on another device. Your certificate is ready to download the moment you pass.

You download your Food Allergen Awareness Course certificate as a PDF the moment you pass the exam, day or night. It shows your name, the course, the date and a verification link, so an employer or inspector can confirm it in seconds. A copy stays in your account whenever you need to print it again.

Renewal is recommended every three years, or sooner if your menu, suppliers or role change. We track the date for you and send a reminder before it lapses, so no certificate in your team expires without anyone noticing. The refresher is the same short online course, so staying compliant never costs a working day.

Nothing bad. You can retake the exam as many times as you need at no extra cost, and you can revisit any lesson before trying again. Most learners pass first time, because the questions test exactly what the course just taught.

This course is assessed by examination rather than by a practical, because the competence it builds is judgement rather than technique. You get unlimited attempts at the exam, at no extra cost.

Yes, and the platform is built for it. One company account covers every employee, shows you at a glance who has finished and who has not, stores every certificate in one place and gives you a single invoice for the lot. Group bookings get the volume discount applied automatically in your cart.

They do. We are an official accredited provider and the certificate carries a verification link an inspector can check in seconds. It is accepted by employers in Ireland, the UK and across the EU, and behind it stand our accreditations: HSA Compliant, QQI Assessed, CPD and RoSPA Accredited.

Celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and tree nuts. The Food Allergen Awareness Course teaches you where each of the 14 allergens hides in a real kitchen, how it must be declared under Irish law and how to prevent allergen cross contact during preparation and service.

Yes. In Ireland allergen information for non prepacked food must be available in writing before purchase, and the person the customer asks is usually front of house. Regulation (EC) No 852/2004 requires every member of staff to be trained for their role, so waiters, baristas and counter staff need allergen awareness training just as much as chefs do.