Allergen Courses - Montgomery Food Consulting

Allergen Courses

NEW: Allergen Workshops

Food business operators that handle and sell food must declare all 14 allergens from the EU Allergen List on menus, point of sale notices and tickets in their organisation before 13th December 2014. This is to ensure they comply with the (EU) 1169/2011 Provision of Food Information to Consumers Regulation; Article 44: National Measures for Non Pre-packed Food. Failure to comply can result in a £5000 fine per dish.

Our Workshop will ensure you:   

  • Keep your food and customers safe
  • Train your staff to understand the EU Allergen List
  • Learn to control allergens in the  workplace & identify allergens in raw materials
  • Avoid allergen regulatory fines (up to £5000 per dish)
  • Make your organisation the location of choice for customers; making purchases easier and safer
  • Gain highly skilled staff who can communicate the presence of allergens to consumers

Who should attend this course? *This list is not exhaustive

  • Retailers who retail pack (butchery/deli)
  • Manufacturers (bakery, meat processors)
  • Chefs
  • Cooks
  • Butchers
  • Retail Shop Managers
  • Managers of deli counters in retail shops
  • Restaurant Managers
  • Proprietors of catering/hospitality establishments
  • Nursery Managers
  • School Meal Managers

Workshop Duration

The Workshop will take 4 hours to complete.

Workshop Availability and Pricing

Weekly on Mondays and Tuesdays.

Morning (10am-2pm) and evening classes (5:30pm-9:30pm) are available.

Workshops will run to November only. 

Each Workshop is £95 per person.

Allergen Workshops

Sign up today to book your space!!
  • If these dates are unsuitable please email us at and we will try our best to accommodate your needs. *All dates are 2014
  • Select time in line with chosen Workshop date above. If these times are unsuitable please email us at and we will try our best to accommodate your needs.

Allergen Awareness Training Food Manufacture

As of the 1st January 2012, The British Retail Consortium (BRC), Global Standards for Food Safety Issue 6 is now used for all audits. One of the major changes in the new standards which have been issued requires all production staff to be given Allergen Awareness Training.

Clause 5.2.9 of the BRC Global Standards states:-

All relevant personnel, including engineers, temporary staff and contractors, shall have received General Allergen Awareness Training, and be trained into the company’s allergen handling procedures“.

Our Allergen Awareness Course has been written by ourselves and is designed to meet BRC Global Standards Requirements.

Is the Allergen Awareness Training right for me?

For those companies looking to achieve British Retail Consortium (BRC) Accreditation upon being audited, our Certificate in Allergen Awareness is now of upmost importance due to the new clause 5.2.9 in the BRC Global Standards for Food Safety Issue 6. This clause states that all “relevant staff” should undertake Allergen/Allergy Awareness Training. These include:-

  • Production Staff
  • Production Supervisors and Managers
  • All Food Handlers
  • Engineers
  • Temporary Staff
  • Contractors

In addition, this course would be beneficial to anybody who works in the Food Industry and wants to provide themselves or their staff with knowledge regarding food allergies.

Course Duration

The Allergen Awareness Training will take on average 1 and a half hours to complete including the assessment.

Topics Covered

Here is a full breakdown of the areas covered in this Allergen Awareness Training Course:-

  • What are allergens?
  • What is an allergic reaction?
  • Symptoms of allergic reactions
  • The main non-food allergens
  • The main food allergens
  • The main categories of food hazards
  • Allergenic hazards, a new pre-requisite for HACCP
  • Preventing cross-contamination
  • Allergen handling PPE
  • The stages of production
  • Separation of products
  • Deliveries, storage, weighing, food production and packaging
  • Labelling
  • Cleaning and colour coding
  • Cleaning stages
  • Validation and verification of cleaning
  • Handling Waste


The assessment will take approximately 15-20 minutes to complete. The assessment is multiple choice and consists of 20 questions. A pass mark of 75% is required (15 out of 20 to pass)


Once you successfully complete the training, your certificate will be issued by Montgomery Food Consulting for your training records as evidence

Food Allergen Control in Food Manufacture

Lack of achieving effective allergen control is currently a major source of product recalls in the UK – which can have significant cost and Brand reputation implications. The health implications for those affected by allergens are serious. This course will unravel the complexities of allergen management and provide you with the tools you need to control food allergens in our premises.

With the introduction of  EC 1169/2011 and its enforcement in 2014, food labelling allergen requirements are changing and training in allergens is becoming more of an essential need in business to ensure food safety.

With BRC changing from version 5 to 6, Allergens is now a fundamental clause in the standard and their identification, control and validation has become very challenging for food businesses.

Who needs this qualification?

  • Technical Managers
  • Quality Managers
  • Production Managers
  • Quality Controllers
  • Specification writers
  • Product Managers
  • Proprietors who supply retail packs to multiple retailers

Why is this training important?

As of the 1st January 2012, The British Retail Consortium (BRC), Global Standards for Food Safety Issue 6 is now used for all audits.  Relevant clauses from BRC standard that have initiated the design of this course are the following:

  • Risk assessment of raw materials (Clause 5.2.1)
  • Allergen listing materials on site (Clause 5.2.2)
  • Risk assessment of routes of contamination (5.2.3)
  • Procedures are required for management of allergenic materials (Clause 5.2.4/5.2.5)
  • Warning Statements on labels (Clause 5.2.6)
  • Allergen Claims (Clause 5.2.7)
  • Cleaning validation and verification methods (Clause 5.2.8)
  • Allergen Training (Clause 5.2.9)
  • Record and document controls (Clause 5.2.10)

Tesco FTMS standard is also relevant to the training as Tesco is the only multiple retailer who have their own food safety standard.  The Tesco code of practice 376 on Allergen control will also be discussed in comparison to BRC standard Issue 6.


  • Food allergens – the management need
  • Legislation 178/2002, General labelling Directive(2000/13/EC), Allergen Directive (2003/89/EC)
  • BRC/Tesco requirements
  • Labelling food allergens
  • Allergen Quality Management
  • Allergen risk assessment processes
  • Supply chain operations
  • Cleaning and validation operations
  • Campden Guidelines – Allergens and cleaning
  • Need for segregating controls
  • Prevention and avoidance of contamination
  • Change control
  •  “May contain” labelling guidelines
  •  Making “Free From” claims
  •  Managing Consumer
  •  FSA Guidance on Allergen Management & Consumer Information


This course includes Allergen requirements in BRC Issue 6, Tesco TFMS and Campden Guidelines will be included: Food Allergens (Practical Risk Analysis testing and action levels – Guideline 71) and Validation of cleaning to remove food allergens (Guideline 59)

Course Duration: 1 day

Assessment: Allergen risk assessment, Food Labels, Cleaning validation Plan and exercises


Once you successfully complete the training, your certificate will be issued by Montgomery Food Consulting for your training records as evidence

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