Food allergies are triggered by allergens – certain proteins found in foods. Allergic reactions can range from mild symptoms to severe, potentially life-threatening anaphylaxis. This Food Allergen Awareness and Benedict’s Law course is for anyone working with children and young people, helping them understand food allergies, recognise the signs of a reaction, and know how to respond appropriately.
You will explore the difference between food allergies, food intolerance and coeliac disease, how allergens are identified and labelled, the effects allergic reactions can have on the body, and the actions to take in an emergency.
The course also includes a dedicated module on Benedict’s Law and allergy management in schools, explaining what this means for schools and staff, including preventing allergic reactions, recognising anaphylaxis, responding in an emergency, and supporting children with allergies.
This Course Covers
- The difference between food allergies, food intolerance and coeliac disease
- What foods are most likely to cause an allergic reaction and how to avoid them
- How allergens are listed on food products
- How food allergies are diagnosed and managed
- The signs and symptoms of allergic reactions, including anaphylaxis
- The actions to take in the event of an allergic reaction
- Benedict’s Law and allergy management in schools
- How school staff can help prevent allergic reactions and respond appropriately in an emergency
- How to support children and young people with allergies safely and inclusively
This course is part of our education and teaching courses, alongside our wider CPD courses.
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