This level 2 allergy awareness course provides the essential knowledge required to handle, prepare and serve food safely to customers with food allergies or intolerances. It teaches learners how to recognise allergenic risks, prevent cross-contact, communicate allergen information accurately and comply with UK legislation including Natasha’s Law and the Food Information Regulations.
Fully online and designed for flexibility, the course combines clear video lessons, written content and interactive activities so learners can build confidence at their own pace. This food allergy training level 2 course leads to a recognised accredited certificate suitable for catering, hospitality, education, care settings and retail food operations.
This level 2 food allergen awareness course helps food handlers, kitchen staff and front-of-house teams work safely with allergenic ingredients, understand the 14 major allergens and follow safe systems of work that protect customers and support legal compliance.
Course Level: 2 / Intermediate Reference: AFAA2SFG25 Accreditations: Qualifi, CPD Certificate: Instant PDF download - Self printed
Get your allergy awareness training today
What you'll learn
-
UK allergen legislation including Natasha’s Law
-
The difference between allergies, intolerances and anaphylaxis
-
The 14 major allergens and their common food sources
-
Labelling rules for prepacked, PPDS and non-prepacked food
-
How allergens spread and how to prevent cross-contact
-
Safe storage, preparation and handling of allergenic ingredients
-
How to communicate allergen information to customers
-
Emergency response procedures and anaphylaxis awareness
-
Record-keeping and due diligence for allergen control
Who should take this course
This Level 2 Allergy Awareness course is suitable for:
- Food handlers and kitchen assistants
- Chefs and catering staff
- Front-of-house and customer service teams
- Supervisors and duty managers
- School, care and healthcare catering staff
- Anyone responsible for menu information or allergen communication
Course overview
The Level 2 Award in Allergen Awareness gives learners a clear understanding of allergen risks and the controls required to keep customers safe. It follows the national Level 2 syllabus and covers the legal responsibilities of food businesses, how allergic reactions occur and how to manage the 14 major allergens safely.
Learners study practical procedures for preventing cross-contact, managing allergenic ingredients and maintaining accurate food information. The course also highlights communication responsibilities between kitchen, service teams and customers, ensuring allergen information is consistent and reliable across all parts of the business.
This chapter outlines the legal framework governing allergen management, including Natasha’s Law and the Food Information Regulations. Learners explore who is responsible for compliance within food businesses and how correct allergen information protects consumers and supports due diligence.
This chapter explains the difference between allergies and intolerances and how allergic reactions occur. It explores mild and severe responses, including anaphylaxis, and highlights the importance of recognising symptoms quickly to protect customers and initiate appropriate emergency action.
This chapter introduces the 14 major allergens, their common sources and the types of foods in which they frequently appear. Learners explore hidden and unexpected allergen risks and consider how ingredient substitutions, supply chain changes and menu variations can create additional hazards.
This chapter explains the labelling rules for prepacked, PPDS and non-prepacked food. Learners explore written and verbal information requirements, how to provide accurate allergen declarations and why consistency is essential for compliance and customer safety.
This chapter examines how allergens spread across equipment, surfaces and utensils, and demonstrates practical controls to prevent cross-contact. Learners explore safe storage, workflow planning and cleaning procedures designed to keep allergenic and non-allergenic foods separate.
This chapter focuses on the importance of accurate communication between kitchen and front-of-house teams. Learners study effective ways to respond to allergen queries, verify menu information and ensure that customers receive clear and reliable guidance every time.
This chapter explains how to recognise the signs of anaphylaxis and outlines immediate actions to take during an emergency. Learners examine the use of adrenaline auto-injectors and the importance of calm, timely response followed by documentation and reporting.
This chapter introduces allergen matrix systems, due diligence documentation and the records required to demonstrate safe practice. Learners explore how consistent monitoring, communication and verification support allergen-safe food environments.
14 allergens poster
Course features
Try our sample chapter - Introduction to food allergies
Frequently asked questions
Individual learners:
The Level 2 Allergy Awareness course costs £12 + VAT for individual learners. Bulk discounts are available, including £11 for 5+, £10.50 for 10+, £7.50 for 50+ and £6 for 100 or more, all + VAT.
Individual learners have 30 days to complete the course from registration. Business buyers have 12 months to assign course codes, with each learner receiving 30 days’ access from activation.
Most learners complete the food allergens level 2 course in two to four hours, depending on experience. Each chapter includes a minimum study period before the exam unlocks.
You’ll receive unlimited free exam retakes. The multiple-choice test includes 20 questions, and you need 16 correct answers to pass. Feedback is provided if you need to revise before resitting.
Yes. The course meets UK legal requirements for allergen awareness training and has been developed with Environmental Health Officers to ensure content accuracy and compliance.
Penalties range from substantial fines to business closure. Failure to follow allergen procedures can also lead to severe allergic reactions in customers. This training helps businesses stay compliant and demonstrates due diligence.
Most certificates are valid for three years, although some employers may require more frequent refresher training.
Food hygiene focuses on general food safety practices, while Level 2 Allergy Awareness covers allergen control, cross-contamination and legal communication requirements.
Our awarding bodies
Quality assurance is an important part of Safer Food Group training. We use external experts to review and accredit our courses for academic rigour, fit for purpose, accuracy and currency. This means that you can trust The Safer Food Group to deliver high quality, effective training.
SFG courses are endorsed by Qualifi, an Ofqual registered academic awarding body. Qualifi's focus is qualifications that meet the demands of employers and learners both vocationally and academically.
All SFG courses carry CPD credits. This means that CPD UK has verified SFG training is of suitable quality and content to count towards Continued Professional Development.
