Blue Stream Academy is pleased to announce the release of a new food allergy training course.

This eLearning has been designed for healthcare professionals and is available on:

GP eLearning and Management Platform
Health and Social Care eLearning and Management Platform
Hospice eLearning and Management Platform
Private and Urgent Care eLearning and Management Platform

What is a Food Allergy?

A food allergy is where the body reacts to certain foods. It’s often mild but can be very serious for some people. It occurs when the body’s immune system mistakenly treats the protein in food as a threat. The body responds to this threat by releasing a number of chemicals in the body. These chemicals cause the symptoms of an allergic reaction. The symptoms of food allergies will be explained in greater depth later in this eLearning course.

What Are The 14 Allergens?

Food businesses need to tell customers if any food they provide contains any of the listed allergens as an ingredient.

Consumers may be allergic or have intolerance to other ingredients, but only the 14 allergens below are required to be declared as allergens by food law.

Celery - This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.
Cereals - Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats are often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.
Crustaceans - Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.
Eggs - Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.
Fish - You will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.
Lupin - Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.
Milk - Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.
Molluscs - These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews.
Mustard - Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.
Nuts - Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.
Peanuts - Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.
Sesame Seeds - These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.
Soya - Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.
Sulphur Dioxide - Sometimes known as sulphites, this is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables, as well as in wine and beer. A person with asthma has a higher risk of developing a reaction to sulphur dioxide.

What Does this Course Cover?

This course covers what food allergies are, their symptoms, the differences between IgE and non-IgE-mediated food allergies, and how individuals may be exposed to allergens. It also provides legislative insight, including Natasha’s Law and the 14 allergens that must be declared.

The course provides guidance on responding to food allergies, including preparation, labelling, and storage considerations, as well as managing food allergies in health and social care settings.

This Food Allergies course highlights when emergency services should be contacted, the use of adrenaline auto-injectors, and the impact of childhood food allergies on children's wellbeing.

Who Is This Course Suitable For?

This course has been designed as eLearning for healthcare professionals and is suitable for anyone working within a GP surgery, hospice, care home or domiciliary care agency, private or urgent care setting, or any other health or social care setting.

Who Can Access this Course?

Any current Blue Stream Academy customers can access this eLearning course. System Administrators can add this healthcare training course to their users profiles within the Manage Profiles area of the Management Platform.

Want to Find Out More?

For more information on our new Food Allergies course, alongside our range of eLearning for healthcare professionals, get in touch with Blue Stream Academy's friendly team today.

New Food Allergies eLearning Course - Out Now