https://www.proallergens.co.uk/training/video/eggs https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/332.mp4 Egg precautions Handling Eggs Safely: Storage, Usage, and Considerations for Babies Choosing Eggs Look for the British Lion mark on eggs to ensure they are from vaccinated hens: British Lion Mark: Indicates eggs are from hens vaccinated against salmonella. Best Before Date: Check for a date stamp, though not legally required, all British Lion eggs are date stamped. Storage Tips Proper storage ensures egg freshness and safety: Use By Date: Use eggs by the best before date. Storage Conditions: Keep eggs in a cool, dry place, ideally in the fridge and in the egg tray. Avoid Strong Odours: Store eggs away from strong-smelling foods, raw meat, and ready-to-eat foods. Handling Eggs Follow safe handling practices for eggs: Hygiene: Wash hands before and after handling eggs. Avoid Damaged Eggs: Never use eggs with cracked or damaged shells. Refrigerate Dishes: Refrigerate dishes containing eggs and consume them promptly after preparation. Using Pasteurised Eggs Consider pasteurised eggs for uncooked or lightly cooked dishes: Examples: Homemade mayonnaise, mousse, hollandaise sauce. Do Not Re-use: Do not re-use leftover egg dishes. Eggs and Babies Special considerations when introducing eggs to babies: Food Allergies: Egg allergy affects 0.5-2.5% of children. Weaning: Start with a small amount of well-cooked egg and monitor for reactions. Gradual Introduction: Increase egg amounts if no allergic reactions occur. https://d3imrogdy81qei.cloudfront.net/video_images/611/Egg_precautions-01.jpg Yes 188 https://www.proallergens.co.uk/training/video/hidden-ingredients https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5574.mp4 Hidden Ingredients Hidden Allergens in Foods - Important Information Hidden Allergens in Common Foods Many foods contain unexpected allergens that may not be immediately obvious: Chips: Often coated with wheat flour to enhance crispiness. Mashed Potatoes: Restaurants may add egg, posing a risk for those allergic. Sauces: Added to dishes can contain allergens like gluten and seafood. Example: Worcestershire sauce contains barley malt vinegar and anchovies. Soy sauce: Contains gluten. Hoisin sauce: Contains soya, gluten, and sesame. Tree Nuts: Widely used in Asian cuisines (Chinese, Indian, Vietnamese, Thai). Gluten-Free Foods: Often contain almond meal. Marinated Meats: Risky due to potential allergens in sauces. Example: Chicken marinated in butter poses risks for those allergic to dairy. It's crucial to be aware of these hidden allergens to ensure food safety, especially for individuals with allergies. https://d3imrogdy81qei.cloudfront.net/video_images/10051/Hidden_Ingredients-01.jpg Yes 73 https://www.proallergens.co.uk/training/video/food-intolerance https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5571.mp4 Food intolerance Food Allergies vs. Food Intolerance - Understanding the Differences Overview While food allergies and food intolerance differ in severity, effective control measures are essential in food production: Food Allergies Food allergies involve an immune system response to specific foods: Immune System Reaction: Allergies can trigger severe reactions and require strict avoidance. Symptoms: Immediate physical symptoms like swelling, hives, or anaphylaxis. Prevalence: Affect a smaller percentage of the population but can be life-threatening. Food Intolerance Food intolerance refers to difficulty in digesting certain foods: Digestive Issues: Symptoms include bloating and abdominal pain, usually occurring several hours after ingestion. Cause: Due to enzyme or chemical deficiencies rather than an immune response. Prevalence: More people report intolerance, but true prevalence is uncertain due to self-diagnosis. Management and Control Both conditions require strict management practices in food production: Control Measures: Stringent protocols to avoid cross-contamination and ensure accurate labelling. Educational Awareness: Educating consumers and food handlers about the differences and precautions. Conclusion Understanding the distinctions between food allergies and intolerance is crucial for effective management and ensuring food safety. https://d3imrogdy81qei.cloudfront.net/video_images/10045/Food_intolerance-01.jpg Yes 74 https://www.proallergens.co.uk/training/video/course-introduction-allergens https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5569.mp4 Course introduction Welcome to the Food Allergies Online Course Course Overview Explore the Food Allergies online course from ProTrainings Europe. Learn to identify allergens, manage food safely, and understand labelling practices to prevent allergic reactions. Course Features Watch instructional videos, complete knowledge review questions, and take a completion test. Pause and resume the course at your convenience, maintaining progress across devices. Pin videos for multitasking, enabling text reading alongside video playback. Access subtitles for enhanced learning (CC icon available). Receive additional assistance for incorrect answers during assessments. Post-Course Benefits Print your completion certificate and other relevant downloads upon passing the test. Utilize abundant resources and links for ongoing support from the course homepage. Enjoy extended access to course materials for eight months. Utilize free company dashboards for workplace training coordination. Support and Updates Benefit from comprehensive support throughout your training journey. Stay updated with new course materials through regular updates. Receive weekly emails featuring new videos and blog updates (manage preferences). Begin your journey with ProTrainings. We trust you'll find this course valuable. Good luck! https://d3imrogdy81qei.cloudfront.net/video_images/10057/Food_Allergies-01.jpg Yes 134 https://www.proallergens.co.uk/training/video/natural-foods-allergies https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/321.mp4 Natural Plant Foods and Allergies Preventing Food Poisoning from Natural Foods - Safety Tips Natural Foods and Poisoning Risks Poisoning can occur from natural foods like rhubarb leaves or toxins in potato tops: Prevention: Ensure correct cutting and washing of ingredients before use. Identification: Proper preparation prevents mistaken identity with dangerous look-alikes, especially in mushrooms or fungi. Buy from Trusted Sources: Purchase these foods commercially from trusted suppliers to avoid contamination. Allergies and Food Safety Some natural foods pose allergy risks: Common Allergens: Eggs, nuts, and other foods can trigger severe allergic reactions. Labeling Requirements: It is mandatory to label food with allergy warnings under current food labelling laws. Customer Awareness: Know the ingredients in your food to inform customers with allergies. Ensure all food is sourced from reputable suppliers for safety and quality. https://d3imrogdy81qei.cloudfront.net/video_images/589/Natural_Plant_Foods_and_Allergies-01.jpg Yes 81 https://www.proallergens.co.uk/training/video/course-summary- https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/4803.mp4 Course Summary Completing Your Course and Taking the Test with ProTrainings Congratulations on completing your course! Before taking the test, review the student resources section and refresh your skills. Student Resources Section Free student manual: Download your manual and other resources. Additional links: Find helpful websites to support your training. Eight-month access: Revisit the course and view any new videos added. Preparing for the Course Test Before starting the test, you can: Review the videos Read through documents and links in the student resources section Course Test Guidelines No time limit: Take the test at your own pace, but complete it in one sitting. Question format: Choose from four answers or true/false questions. Adaptive testing: Unique questions for each student, with required section passes. Retake option: Review materials and retake the test if needed. After Passing the Test Once you pass the test, you can: Print your completion certificate Print your Certified CPD statement Print the evidence-based learning statement Additional ProTrainings Courses ProTrainings offers: Over 350 courses at regional training centres or your workplace Remote virtual courses with live instructors Over 300 video online and blended courses Contact us at 01206 805359 or email support@protrainings.uk for assistance or group training solutions. Thank you for choosing ProTrainings and good luck with your test! https://d3imrogdy81qei.cloudfront.net/video_images/8553/Course_Summary-01.jpg Yes 127 https://www.proallergens.co.uk/training/video/facts-about-food-allergies https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5570.mp4 Facts about food allergies Understanding Food Allergies Prevalence of Food Allergies Food allergies affect millions worldwide, with approximately 220 to 250 million people affected globally. Children and Adults Affected: About 5% to 8% of children and 1% to 2% of adults have food allergies. Development and Persistence: Allergies can develop at any time, persist from birth, and individuals may experience multiple allergies. Common Allergens: Globally, the most prevalent allergies include egg, milk, peanuts, and molluscs. Regional Variations Food allergy prevalence varies by region: Country-Specific Allergies: Certain allergies are more common in specific countries, such as celery in Germany, mustard in France, and mangoes in Mexico. Impact and Awareness Increased global awareness and exposure to diverse foods contribute to the rising challenge of managing food allergies: Historical Perspective: Food allergies were less known before the 1960s due to limited understanding. Susceptibility: Some individuals are more prone to severe allergic reactions even with minimal exposure to allergens. Conclusion Understanding the prevalence, development, and regional variations of food allergies is crucial for effective management and prevention of allergic reactions worldwide. https://d3imrogdy81qei.cloudfront.net/video_images/10043/Facts_about_food_allergies-01.jpg Yes 82 https://www.proallergens.co.uk/training/video/dietary-requirements https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/715.mp4 Dietary requirements Catering to Dietary Requirements Importance of Understanding Dietary Requirements When preparing or serving food, it is crucial to accommodate individuals' dietary needs and preferences. Handling Allergies, Intolerances, and Special Needs Identifying Dietary Needs: In a restaurant, take note of customers' allergies (e.g., nuts), intolerances (e.g., gluten, lactose), or specific dietary requirements (e.g., diabetic diets). Ensuring Food Safety: Verify ingredients and preparation methods to avoid allergens and ensure food safety. Understanding Individual Requirements: Each person's dietary needs are unique; provide accurate information about ingredients and nutritional content. Preventing Cross-Contamination: Maintain clean work areas and consider dedicated equipment or areas for allergen-free food preparation. Guidelines for Catering Staff Information Accessibility: Have detailed information about each dish's ingredients and allergens available for both staff and customers. Customer Consultation: Communicate openly with customers to understand their dietary requirements and preferences. Quality Assurance: Ensure that all food served meets high-quality standards and is free from allergens as specified. Conclusion Handling dietary requirements with care and attention is essential in food service. By being proactive and informed, you can ensure a safe and enjoyable dining experience for all customers. https://d3imrogdy81qei.cloudfront.net/video_images/1227/Dietary_requirements-01.jpg Yes 170 https://www.proallergens.co.uk/training/video/preventing-food-contamination https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/323.mp4 Preventing cross-contamination Preventing Cross-Contamination in Food Handling Understanding Cross-Contamination Cross-contamination occurs when bacteria or allergens spread between food, surfaces, or equipment. It often happens when raw food comes into contact with other food or surfaces used for food preparation, leading to food poisoning. Preventive Measures To prevent cross-contamination: Clean and Disinfect: Thoroughly clean and disinfect work surfaces, chopping boards, and equipment before and after using them to prepare raw foods to avoid passing on bacteria or chemicals. Use Separate Equipment: Use separate equipment, such as chopping boards and knives, for raw meat, poultry, and ready-to-eat foods, unless heat-disinfected in a commercial dishwasher. Hand Hygiene: Wash hands before and after handling raw food to prevent contamination, and keep raw and ready-to-eat foods apart at all times. Storage: Store raw food below ready-to-eat food in the fridge and consider using separate fridges for raw and ready-to-eat food. Additional Preventive Measures Further steps to prevent cross-contamination include: Separate Working Areas: Provide separate working areas, storage facilities, clothing, and staff for handling ready-to-eat food. Effective Workflow: Implement an effective workflow system to manage food preparation efficiently. Refrigeration: Ensure adequate refrigeration and storage to maintain food safety at the correct temperature. Cleanliness: Keep rubbish clean and tidy, emptying it regularly to prevent buildup or overflowing. Separate Equipment and Cleaning Materials: Use separate machinery, equipment, and cleaning materials for raw and ready-to-eat food areas. Staff Facilities: Provide adequate facilities for staff to maintain personal hygiene throughout the day. Staff Training Ensure all staff are trained to avoid cross-contamination and promote cleanliness. Conclusion Always maintain cleanliness and be vigilant about potential cross-contamination risks in any food handling environment. https://d3imrogdy81qei.cloudfront.net/video_images/593/Preventing_cross-contamination-01.jpg Yes 143 https://www.proallergens.co.uk/training/video/gluten-free-foods-and-allergy https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/1326.mp4 Gluten free foods and Coeliac Disease Coeliac Disease and Gluten Labelling Standards in the UK Understanding Coeliac Disease Around 1% of people in the UK suffer from coeliac disease, also known as gluten intolerance. It is a lifelong autoimmune condition triggered by the immune system's reaction to gluten. Importance of Gluten Labelling Labelling claims regarding gluten in foods are crucial due to: The need for accurate information to make safe food choices. The risk of severe reactions if food is contaminated with gluten. Symptoms can include swollen stomach, extreme pain, and cramps. Although not life-threatening like allergies such as peanuts, it significantly impacts quality of life. European Commission Labelling Standards The European Commission has established labelling standards based on scientific evidence: 'Gluten-free': Contains 20 parts per million (ppm) of gluten or less. 'Very low gluten': Contains 100 ppm of gluten or less, applicable only to specially processed cereals. These standards apply to all foods, whether pre-packed or sold loose, ensuring safety for coeliacs. Public Health Measures The new labelling standards serve as a public health measure to: Protect the long-term health of coeliacs. Empower coeliacs to make informed food choices. Guidance and Support The Food Standards Agency provides: Guidance on compliance with the regulations. Advice for caterers on providing gluten information for unpackaged foods. Consumer information to raise awareness of the labelling rules. For more detailed guidance and resources, visit the Food Standards Agency. https://d3imrogdy81qei.cloudfront.net/video_images/2433/Gluten_free_foods_and_Coeliac_Disease-01.jpg Yes 222 https://www.proallergens.co.uk/training/video/consequences-of-poor-allergen-controls https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5575.mp4 Consequences of poor allergen controls Consequences of Poor Allergen Control in Food Tragic Cases and Consequences Poor allergen control can lead to devastating outcomes for individuals and their families: Unlabelled Ingredients: Instances where food was not correctly labelled, leading to fatal allergic reactions. Insufficient Training: Cases where inadequate knowledge or training about allergens resulted in tragic incidents. Example: A young man fatally allergic to peanuts died after a restaurant served him food prepared by untrained staff. Another tragic case involved a young lady who unknowingly consumed sesame baked into dough, causing a severe allergic reaction. Legal Accountability: Highlighting cases where legal frameworks failed to protect individuals with allergies. Example: Changes in legislation requiring allergen information on non-pre-packed fresh food came after high-profile incidents. Understanding these incidents underscores the importance of stringent allergen control measures in food preparation and service. https://d3imrogdy81qei.cloudfront.net/video_images/10053/Consequences_of_poor_allergen_controls-01.jpg Yes 76 https://www.proallergens.co.uk/training/video/food-allergies https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5572.mp4 Food Allergies Understanding Food Allergies: Symptoms, Reactions, and Treatment What are Food Allergies? Food allergies trigger an immune response to specific food proteins: Immune Reaction: Antibodies like Immunoglobulin E (IgE) react to food proteins, causing allergic symptoms. Histamine Release: Mast cells release histamine upon subsequent exposure, leading to allergic symptoms. Symptoms of Food Allergies Food allergy symptoms can vary from mild to severe: Mild Reaction: Raised temperature, itchy skin, rashes, abdominal pain, nausea, vomiting, heart palpitations, weakness. Severe Reaction (Anaphylaxis): Swelling of the neck or throat, severe asthma, collapse, unconsciousness, potential fatality. Treatment and Management The primary approach to managing food allergies: Avoidance: Prevent exposure to allergens to minimize reactions. Immediate Action: Remove allergen, seek emergency medical assistance (call 999 or 112), encourage medication use. Note: Anaphylactic reactions are covered in a separate video. https://d3imrogdy81qei.cloudfront.net/video_images/10047/Food_Allergies-01.jpg Yes 85 https://www.proallergens.co.uk/training/video/restaurants--and-take-a-way-food https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5594.mp4 Restaurants  and take-a-way food Allergen Information for Non-Prepacked Foods Overview of Non-Prepacked Foods Non-prepacked foods sold in restaurants, deli counters, butchers, bakeries, and takeaway outlets require allergen information for any item containing one of the 14 allergens. Allergen Information in Restaurants Restaurants must provide allergen information either on the menu or through written notices in prominent places. Special care must be taken to prevent cross-contamination for allergen-free or vegan food offerings. Allergen Information for Delivered and Takeaway Foods For delivered and takeaway foods, allergen information should be provided at two stages: before the purchase is completed and upon delivery. This can be done using allergen stickers, enclosing a menu copy, or verbally over the phone. Takeaway meals should be clearly labelled to avoid mixing with other orders. Allergen Information in Self-Service Food Areas Buffets, salad bars, carveries, and self-service food areas must provide allergen information for each individual food item. A generic sign directing customers to staff or allergen labels for each dish is required. Cross-contamination risks should be managed with separate serving utensils for allergen-free dishes. Note: Clear and easily accessible allergen information is essential to ensure customer safety and compliance with food regulations. https://d3imrogdy81qei.cloudfront.net/video_images/10039/Restaurants__and_take-a-way_food-01.jpg Yes 112 https://www.proallergens.co.uk/training/video/allergic-reactions-anaphylaxis https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/720.mp4 Allergic reactions and Anaphylaxis treatment Allergies and Anaphylaxis: A Comprehensive Guide Understanding Allergies Allergies are adverse reactions that occur when the body responds to specific foods or environmental substances. These reactions are triggered by substances known as allergens. Common allergens include pollen, latex, nuts, eggs, and pet dander. How Allergies Develop Allergies occur when the immune system reacts to allergens as if they were harmful invaders. The immune system produces antibodies to combat these allergens, leading to an immune response. Upon subsequent exposure, the body produces more antibodies, causing the release of chemicals that result in an allergic reaction. Common Allergic Disorders Allergies can manifest as various disorders, including: Asthma Eczema Hay Fever Symptoms of allergies can range from sneezing and coughing to skin rashes. The nature of symptoms depends on the type of allergen exposure. Understanding Anaphylaxis Anaphylaxis is a severe allergic reaction that can affect the respiratory system and become life-threatening. Anaphylaxis can result from allergen exposure through ingestion, inhalation, skin contact, or injections (e.g., bee stings). Allergic reactions vary in severity, including sensitivity (exaggerated normal side effects) and intolerance (unpleasant symptoms unrelated to the immune system). Anaphylactic reactions are the most severe and require immediate medical attention. Treatment for Anaphylaxis Treatment for anaphylaxis often involves the use of auto-injectors, which deliver a pre-set dose of adrenaline to reduce symptoms until emergency help arrives. Common signs and symptoms of an anaphylactic reaction include: Itchy skin or raised red rash Swelling of eyes, lips, hands, or feet Lightheadedness or fainting Narrowing of airways (wheezing, breathing difficulties) Abdominal pain, nausea, and vomiting Eventually collapsing and unconsciousness Anaphylaxis should always be treated as a medical emergency. If you suspect an anaphylactic reaction, dial 999 for an ambulance immediately. Types of Auto-Injectors Auto-injectors are prescribed by doctors and are not available over the counter. Individuals may have multiple auto-injectors, as a second dose can be administered if needed. Three common auto-injector brands include: EpiPen Emerade Jext Instructions for each auto-injector are clearly printed on the unit. Using Auto-Injectors While instructions may vary, general steps for using auto-injectors include: Remove the safety cap Administer the injection into the thigh Hold in place for a specified time Ensure proper diffusion of adrenaline (rub the area if necessary) After administering adrenaline, keep the person still and await emergency services. Hand over used auto-injectors to assist with medical care. https://d3imrogdy81qei.cloudfront.net/video_images/1237/Allergic_reactions_and_Anaphylaxis_treatment-01.jpg Yes 386 https://www.proallergens.co.uk/training/video/notifiable-food-allergens https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5573.mp4 Notifiable Food Allergens Notifiable Food Allergens - Important Information What are Notifiable Food Allergens? There are 14 food allergens that must, by law, be clearly labelled on food products: Cereals containing gluten Crustaceans Eggs Fish Peanuts Tree nuts (such as almonds, hazelnuts, walnuts, etc.) Soya beans Milk and milk products (including lactose, with exceptions) Celery (with exceptions) Mustard Sesame seeds Sulphur dioxide and sulphites (concentration > 10 mg/kg) Lupin Molluscs Labelling Requirements These allergens must be clearly indicated on food labels: Information printed in bold on the ingredients label. In restaurants, allergen-containing foods are marked on the menu or documented clearly. Non-compliance can lead to legal prosecution for business owners. https://d3imrogdy81qei.cloudfront.net/video_images/10049/Notifiable_Food_Allergens-01.jpg Yes 80 https://www.proallergens.co.uk/training/video/allergen-controls https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5595.mp4 Allergen controls Food Allergy Training and Allergen Control Importance of Food Allergy Training Food allergy training is crucial for effective allergen control in food service establishments. All staff members must understand the procedures for providing allergen information and serving allergen-free meals correctly. Key Training Areas Allergen Information: Staff should be knowledgeable about allergens and able to answer customer queries accurately. Cross-Contamination Prevention: Training should focus on preventing cross-contamination during food preparation to avoid allergen exposure. Ingredient Management: Allergen ingredients must be clearly recorded, labelled, and stored in original or clearly marked containers. Recipe Documentation: Recipes containing allergens should be documented clearly, and all recipes should be reviewed and updated as needed. Product specification sheets should be maintained and updated regularly to ensure accurate allergen information. https://d3imrogdy81qei.cloudfront.net/video_images/10041/Allergen_controls-01.jpg Yes 62 https://www.proallergens.co.uk/training/video/the-allergen-regulations-2014 https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/1551.mp4 The food allergen regulations 2014 Allergen Labelling Regulations for Food Businesses Overview of Regulations New regulations ensure clear allergen information: Implemented under EU Food Information for Consumers and Food Innovation regulations 2014. Applies to all food businesses in England, Scotland, Wales, and Northern Ireland. Includes food manufacturers, restaurants, mobile vendors, sandwich suppliers, and catering services. Importance of Allergen Information Significance of allergen labelling for consumer safety: An estimated two million people in the UK have food allergies. Allergic reactions can be severe, with about ten deaths annually from food-related allergies. Consumers need accurate allergen information to avoid allergens triggering reactions. Covered Allergens and Exceptions Regulated allergen groups include: Cereals containing gluten, crustaceans, eggs, fish, peanuts, other nuts, and soybeans. Exceptions apply to milk, celery, mustard, sesame seeds, sulphur dioxide/sulphites, lupins, and molluscs. Scope of Regulations Applicability to various types of food: Covers pre-packaged, non-pre-packaged, and food pre-packed for direct sale by food businesses. Excludes occasional food offerings at events like charitable gatherings or school sales. Labelling Requirements Specifications for allergen labelling: Clear listing of allergens used in preparation or manufacturing. Details on label size and font to ensure visibility and legibility. Transition period for old-style labels pre-December 13, 2014, with new labelling required thereafter. Compliance and Enforcement Enforcement and consequences of non-compliance: Failure to comply is a criminal offence, subject to fines and prosecution. Local enforcement agencies, like trading standards or environmental health, handle regulatory queries. https://d3imrogdy81qei.cloudfront.net/video_images/2723/The_food_allergen_regulations_2014-01.jpg Yes 217 https://www.proallergens.co.uk/training/video/food-labelling https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5593.mp4 Food labelling Natasha's Law and Pre-packed Direct Sale (PPDS) Food Understanding Pre-packed and PPDS Products Pre-packed products are foods placed into packaging before sale, including fully enclosed items or those that cannot be changed without opening the packaging. Pre-packed direct sale (PPDS) products are prepared and sold on the same premises, such as sandwiches, pies, or cakes. Impact of Natasha's Law Before October 2021, only pre-packaged foods required full ingredient and allergen labelling. Natasha's Law now mandates that both pre-packaged and PPDS foods must clearly list all ingredients, with any of the 14 allergens highlighted on the label. Regulations for Free From Claims Foods labelled as free from, gluten-free, or vegan must adhere to strict controls in ingredients, handling, and preparation. A free from claim ensures suitability for individuals with allergies or intolerances. Products that may contain allergens due to cross-contamination should not be labelled as free from and should be avoided by sensitive individuals. Important Note: Labels warning about possible cross-contamination (e.g., "may contain traces of wheat" or "made in a factory handling nuts") do not qualify for free from claims. https://d3imrogdy81qei.cloudfront.net/video_images/10037/Food_labelling-01.jpg Yes 93 https://www.proallergens.co.uk/training/video/food-cross-contamination https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/322.mp4 Cross-contamination direct and indirect Cross-Contamination Prevention in the Workplace Understanding Cross-Contamination Cross-contamination can occur through direct or indirect means: Direct Contamination: Occurs when hazardous substances directly touch another item or person. Indirect Contamination: Occurs when hazardous substances transfer indirectly, such as through contact with surfaces or utensils. Examples of Cross-Contamination Examples of cross-contamination include: Food touching contaminated surfaces during transport or packaging. Damage to food packaging leading to exposure to contaminants. Contamination from clothing worn in food handling areas. Poor housekeeping practices. Improper rubbish disposal. Inadequate food storage. Preventing Cross-Contamination To reduce the risk of cross-contamination, consider the following measures: Source food from reputable suppliers and inspect deliveries for damage. Check expiration dates and practice proper stock rotation. Store food immediately upon delivery to prevent exposure to contaminants. Maintain personal hygiene and limit access to food areas. Maintain cleanliness and eliminate clutter and pests. Regularly inspect and maintain food systems, keeping detailed records. Preventing Cross-Contamination from Smoking Smoking can also lead to indirect contamination. Follow these steps to prevent it: Wash hands thoroughly after smoking to remove bacteria. Be cautious of transferring bacteria from hands to cigarettes and vice versa. Ensure thorough handwashing before returning to work to prevent bacterial transfer to food or surfaces. https://d3imrogdy81qei.cloudfront.net/video_images/591/Cross-contamination_direct_and_indirect-01.jpg Yes 154 https://www.proallergens.co.uk/training/video/oils https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5591.mp4 Oils Risks of Oils in Food Preparation for Allergy Risks Understanding Allergy Risks of Oils Various oils used in food preparation can pose risks to individuals with allergies: Peanut and Soya Oil: Unrefined versions of these oils can trigger allergic reactions. Refined vs. Unrefined: Scientific studies suggest refined versions may be safer but still require declaration. Contamination Risk: Even refined oils can pose risks if contaminated with residual proteins. Other Oils: Research is lacking on refined vs. unrefined versions of oils like rapeseed, sunflower, maize, and palm kernel. Precautions and Recommendations Steps to mitigate risks associated with oils in food preparation: Consult Allergy Specialists: Individuals with allergies should consult specialists to determine if they need to avoid specific oils. Awareness in Food Preparation: Those preparing and serving food should be fully informed about ingredients to inform customers effectively. Focus on Unrefined Oils: Extra care should be taken with oils commonly used in unrefined forms, such as sesame oil and tree nut oils. Communication: Inform customers about ingredients in salad dressings, sauces, and dips to prevent accidental allergen exposure. Ensuring awareness and precautions in using oils can help prevent allergic reactions and promote safe food practices. https://d3imrogdy81qei.cloudfront.net/video_images/10055/Oils-01.jpg Yes 95 https://www.proallergens.co.uk/training/video/allergen-labelling-on-food https://d3imrogdy81qei.cloudfront.net/videos/course_videos/en/5592.mp4 Allergen Labelling on Food Changes to Allergen Labelling for PPDS Food - Natasha's Law Overview of Natasha's Law In this video, we explore the key aspects businesses need to know about the changes to allergen labelling for Pre-packed for Direct Sale (PPDS) food, also known as Natasha's Law. Key Requirements from October 2021 New Labelling Requirements: From 1st October 2021, PPDS food in Wales, England, and Northern Ireland must include allergen information prominently on the packaging. Definition of PPDS Food: PPDS food is packaged at the same place it is offered to consumers, before they order or select it, including food from display units and behind counters. Exclusions: Non-PPDS food, such as food not in packaging or packaged after customer order, does not require full labelling but still needs allergen information provided, e.g., orally. Specific Requirements and Examples Types of PPDS Food: Includes sandwiches, bakery products, fast food under heat lamps, pre-packaged pizzas, rotisserie chicken, salads, pasta pots, butcher-prepared burgers and sausages, free samples, and food in schools, care homes, hospitals. Label Contents: Must display the food name and a full ingredients list with allergens (14 required by law) highlighted. Criteria for PPDS Labelling: Food must be presented in packaging, packaged before selection, and packaged at the point of sale. Compliance and Resources Businesses can find guidance and tools on the Food Standards Agency website to help them comply with these new labelling requirements. Visit Food Standards Agency - PPDS Labelling for more details. https://d3imrogdy81qei.cloudfront.net/video_images/10035/Allergen_Labelling_on_Food-01.jpg Yes 259