Allergen Awareness and Management  

Course Title: Allergen Awareness and Management
Course Code: AAM-KS-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives for Allergen Awareness and Management for Kitchen Staff

By the end of this course, participants will be able to:

1. Identify common allergens and understand their potential impact on guests, including how to recognize allergic reactions and their severity.
2. Implement effective labeling and segregation practices for allergenic ingredients to minimize the risk of cross-contact and ensure the safety of guests with food allergies.
3. Respond appropriately to allergy emergencies, including knowing how to provide immediate first aid and when to seek medical assistance.

Learning Units for Allergen Awareness and Management for Kitchen Staff

Unit 1: Common Allergens and Their Impact on Guests

• Objective: Understand the most common food allergens and their potential health impacts on guests.
• Content:
• Overview of the most common allergens (e.g., nuts, dairy, gluten, shellfish, eggs, soy, etc.).
• The symptoms of an allergic reaction (mild to severe, including anaphylaxis).
• The severity of allergies and how they can affect different guests (including potential life-threatening reactions).
• Case studies of allergen-related incidents in the foodservice industry.

Unit 2: Labeling and Segregating Allergenic Ingredients

• Objective: Implement correct procedures for labeling and segregating allergenic ingredients in the kitchen.
• Content:
• The importance of clear labeling on food products and ingredients (e.g., labels indicating potential allergens).
• Safe storage practices for allergenic ingredients to avoid cross-contamination (e.g., separate storage areas, airtight containers).
• Procedures for kitchen staff to identify and manage allergens during food prep (e.g., using separate utensils, cutting boards, and equipment).
• Compliance with local and international food labeling regulations and allergen disclosure requirements.

Unit 3: Responding to Allergy Emergencies

• Objective: Respond quickly and correctly to food allergy emergencies to ensure the safety of guests.
• Content:
• How to recognize signs of an allergic reaction (e.g., swelling, difficulty breathing, rash).
• Steps to take in an allergy emergency, including administering epinephrine (if applicable) and calling for medical help.
• Emergency protocols for kitchen staff to communicate with front-of-house staff and guests about allergies.
• The importance of documenting allergy-related incidents and reporting them for future prevention.