Overview

Food allergies and special dietary requirements are a daily reality in hospitality. With legislation such as the Food Information Act 2014 and Natasha’s Law (2021), Front of House staff have a legal duty to provide accurate allergen information and support customers with confidence. Getting it wrong can have serious consequences for both guests and businesses, making this training essential.

This course equips Front of House teams with the knowledge and skills to handle allergen queries professionally. Learners will understand the difference between an allergy and an intolerance, explore the 14 major allergens and where they may be hidden in dishes, and learn how to respond positively to customer questions. Practical guidance is included on recognising allergic reactions, taking appropriate action, and applying safe working practices such as correct use of serving utensils. Importantly, it reinforces that customers may be allergic to any food, so every query must be taken seriously.

The module also looks at wider special dietary needs, from health related requirements (e.g. diabetes, lactose intolerance, pregnancy) to religious and moral considerations (halal, kosher, vegetarianism). By the end, team members will feel confident in supporting guests respectfully and professionally, ensuring both safe and excellent service.

Key benefits of this module:

• Learn the 14 major allergens and hidden sources
• Recognise allergic reactions and respond appropriately
• Understand legal responsibilities under allergen legislation
• Handle customer questions with confidence and professionalism
• Build awareness of wider health, religious and lifestyle dietary needs

Format

Learners will engage with videos, case studies, questions, and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go!  In addition, there are links to websites and documents that can be used to research further learning.

Modules include:

1. Introduction to Allergens & Intolerances
2. The 14 Key Allergens
3. Think allergen!
4. Responding to Customers
5. Allergic reactions
6. Special Diets & Lifestyle Choices

Aims of the Course

By completing this training, learners will be able to:

• Identify the 14 major allergens and foods that contain them
• Identify key allergic reactions and the action you should take
• State the action to take if you do not know the answer to a customer question
• Identify special dietary requirements customers may have

Accreditation

This module is accredited by the Institute of Hospitality

Who Should Take This Course?

This training is designed for Front of House teams in hospitality, including:

• Waiting and bar staff
• Event teams and coordinators
• Receptionists taking food or room service orders

It is suitable for both new starters as part of induction and for existing staff as a refresher. It also supports Level 2 Hospitality Team Member apprenticeships.

Test

At the end of the course, learners complete a 22-question quiz in the same style as the learning activities (drag-and-drop, single choice, multiple choice). The pass mark is 80%, with unlimited retakes available. Certificates are available instantly upon passing.

Post-Module Action Plan

Learners can download our unique actions plans from within the module and complete. A series of questions asks learners to apply the information in the module to their workplace to identify the specific procedures they should follow and identify areas where they need further information or training. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure all the team are confident with the Safety procedures.