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Food Consulting >> E-læring >> Allergen Kitchen and Restaurants

Fundamentals of Allergen Management in Restaurants / Kitchens

Basic allergen management in food production

Food allergies have become a significant health risk in society. Although only a small percentage of people are allergic, an allergic reaction can have serious consequences. That’s why it is essential for everyone working in restaurants and commercial kitchens to have solid knowledge of proper allergen handling. This course provides a thorough and practical introduction to managing allergens in restaurant and catering environments.

What will you learn?

What Are Allergens? Understand which substances can trigger allergic reactions and why they pose a health risk

The 14 Mandatory Allergens: Learn which allergens must be declared in food products, in accordance with regulations

Preventing Cross-Contamination: Discover how to establish effective routines to prevent allergens from transferring between products

Allergen Labelling: Ensure consumers receive accurate and clear information about the contents of the food

Good Kitchen Hygiene: Learn how to prevent allergen contamination during food preparation

If Something Goes Wrong – What Should You Do? Know the steps to take in case of an incident involving allergens

Current Requirements: Get familiar with the current regulations and industry standards for allergen management

Price: NOK 650,- per participant (excl. VAT)

Duration: Approx. 45-60 minutes

Language: English
This course is the English version of the Norwegian course Grunnleggende allergenhåndtering i restaurant & storkjøkken

Access: 6 months from the date of login

Participants can pause the course at any time and resume later.

Registration

Learning Objectives

After completing the course, participants will have a basic understanding of allergens. You will be able to identify the most common allergens and understand why allergen control and labelling are essential for producing safe food in a kitchen environment. You will also gain insight into labelling and hygiene practices, learn how to follow effective routines to prevent cross-contamination, and know what actions to take if something goes wrong.

Multiple Employees?

Looking to enrol multiple employees? We offer corporate solutions and volume discounts – contact us for more information.

Food Consulting
Mattrygghetskonsulenter
Tel: 480 66 771
foodconsulting@ftn.eurofins.com


Target Audience

This course is designed for anyone who handles food in a kitchen – whether you're a head chef, cook, or server. No prior knowledge is required, and the course provides you with the essential skills to ensure safe food for everyone – including those with food allergies.

No prior knowledge is required.

Documented Training

Upon successful completion of the e-learning course, participants will be able to download a certificate of completion, which can be used as documentation for the company’s internal control system.

Our reporting solution provides full oversight and control of training progress across your organization.

Contents

Module 1 – Introduction to Allergens

Module 2 – Allergic reaction

Module 3 – Handling of Allergens

Module 4 – Good Kitchen Hygiene

Module 5 – Mandatory Allergen Labelling in Norway

Module 6 – Allergen Labelling

Module 7 – Presentation and Serving of Food

Module 8 – If something Goes Wrong!

Exam

Other English E-learning Courses

Explore our other English e-learning courses to strengthen your knowledge of food safety and quality. We offer flexible training covering topics within hygiene, food safety, HACCP, and allergen management.