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Food Allergen Awareness Course (EU) 2026

This course is for people who prepare, serve or sell food in the EU, such as kitchen, café, bar, shop and catering staff. It covers the 14 allergens in EU law, allergen labels on packaged food, allergen information in restaurants and cafés, avoiding cross-contact and what to do if a customer has a reaction. Each topic has a short lesson and an untimed quiz, followed by a timed 30-question final assessment; score 80% or more to earn a Certificate of Completion.

  • Curso
  • Unión Europea
  • 91 preguntas
  • Revisado el 13 de octubre de 2026
  • Verificado el 13 de octubre de 2026

Respuesta rápida

Este curso gratuito tiene unos 150 minutos de lecciones, 6 pruebas temáticas sin límite de tiempo (91 preguntas en total) y una evaluación final cronometrada de 30 preguntas elegidas al azar. Saca un 80 % o más en la evaluación final para descargar un certificado de finalización (privado, no acreditado). Contrastado con fuentes oficiales el 13 de octubre de 2026.

Empieza por las leccionesFood Allergen Awareness Course (EU): Lessons: unos 150 minutos de lectura. Todas las preguntas del test se tratan en las lecciones.

Qué aprenderás

  • Explain the difference between a food allergy, a food intolerance and coeliac disease
  • Name the 14 allergens listed in EU law and spot where they hide in recipes
  • Read how allergens are emphasised on prepacked food labels
  • Explain the EU rule on allergen information for non-prepacked food and why national rules differ
  • Use storage, cleaning and planning to avoid allergen cross-contact
  • Answer a customer's allergy question honestly and pass the order on clearly
  • Recognise anaphylaxis and call 112

Obtén un 80 % o más para descargar tu certificado.

Tu plan de estudio

Lee cada lección, haz su prueba temática (sin límite de tiempo, con explicaciones) y luego la evaluación final cronometrada. Cada vez se elige una nueva mezcla de preguntas. Tu progreso se guarda en este navegador.

  1. Leer las lecciones6 lecciones, unos 150 min
  2. Prueba temática 1: Food allergy, intolerance and coeliac disease15 preguntas
  3. Prueba temática 2: The 14 allergens and where they hide15 preguntas
  4. Prueba temática 3: Allergen labelling on prepacked food16 preguntas
  5. Prueba temática 4: Allergen information for non-prepacked food15 preguntas
  6. Prueba temática 5: Avoiding cross-contact in the kitchen15 preguntas
  7. Prueba temática 6: Allergy questions and emergencies15 preguntas
  8. Examen final30 preguntas, 35 min · Obtén un 80 % o más

Prueba temática 1: Food allergy, intolerance and coeliac disease

  1. Pregunta 1 de 15

    What happens in the body during a food allergy?
    Ver respuesta

    Respuesta: C. The immune system wrongly treats a protein in a food as a threat

    In a food allergy, the immune system reacts to a food because it mistakes a protein in it for a threat.

  2. Pregunta 2 de 15

    Which statement about a food intolerance is correct?
    Ver respuesta

    Respuesta: D. It is not an allergy and is never life-threatening

    A food intolerance means difficulty digesting a substance. No allergic reaction happens, and it is never life-threatening.

  3. Pregunta 3 de 15

    What is anaphylaxis?
    Ver respuesta

    Respuesta: B. A severe allergic reaction that can be life-threatening

    Anaphylaxis is a severe allergic reaction that is life-threatening. Food is one possible trigger.

  4. Pregunta 4 de 15

    Which of these is a warning sign of anaphylaxis?
    Ver respuesta

    Respuesta: D. Swelling of the throat and tongue

    Signs of anaphylaxis include swelling of the throat and tongue and difficulty breathing or breathing very fast.

  5. Pregunta 5 de 15

    Which symptoms can a food allergy cause?
    Ver respuesta

    Respuesta: C. An itchy mouth, hives, a swollen face or vomiting

    Common food allergy symptoms include an itchy mouth, throat or ears, hives, facial swelling and vomiting. They can affect several parts of the body at once.

  6. Pregunta 6 de 15

    How quickly can anaphylaxis develop?
    Ver respuesta

    Respuesta: B. Within minutes, or over up to two hours

    Anaphylaxis can develop within minutes or over up to two hours.

  7. Pregunta 7 de 15

    Gluten is found in which grains, according to the HSE?
    Ver respuesta

    Respuesta: C. Wheat, barley and rye

    Gluten is found in wheat, barley and rye. EU law also lists oats under "cereals containing gluten".

  8. Pregunta 8 de 15

    What is coeliac disease?
    Ver respuesta

    Respuesta: A. An autoimmune condition where the immune system reacts to gluten

    Coeliac disease is not an allergy or an intolerance. The immune system reacts to gluten and damages the small intestine.

  9. Pregunta 9 de 15

    What is the main treatment for coeliac disease?
    Ver respuesta

    Respuesta: A. A gluten-free diet

    There is no cure for coeliac disease. The main treatment is a gluten-free diet.

  10. Pregunta 10 de 15

    With an IgE-mediated food allergy, when do symptoms usually start?
    Ver respuesta

    Respuesta: D. A few seconds or minutes after eating

    With an IgE-mediated allergy, symptoms develop a few seconds or minutes after eating. Non-IgE-mediated reactions can take up to several hours.

  11. Pregunta 11 de 15

    A customer is allergic to a food that is not one of the 14 EU allergens. What is true?
    Ver respuesta

    Respuesta: C. Almost any food can cause an allergy, so the request needs the same care

    Almost any food can cause an allergic reaction. The 14 are the ones EU law requires businesses to declare.

  12. Pregunta 12 de 15

    Which reactions did EFSA's 2014 scientific opinion on food allergens cover?
    Ver respuesta

    Respuesta: A. Food allergies, coeliac disease and adverse reactions to sulphites

    EFSA's opinion covered IgE- and non-IgE-mediated food allergy, coeliac disease and adverse reactions to sulphites, but not reactions that do not involve the immune system.

  13. Pregunta 13 de 15

    Under Regulation (EC) No 852/2004, who has the primary responsibility for food safety?
    Ver respuesta

    Respuesta: B. The food business operator

    Regulation 852/2004 says the primary responsibility for food safety rests with the food business operator.

  14. Pregunta 14 de 15

    Regulation (EU) No 1169/2011 on food information has applied since which date?
    Ver respuesta

    Respuesta: A. 13 December 2014

    The regulation applies from 13 December 2014. The nutrition declaration became mandatory later, from 13 December 2016.

  15. Pregunta 15 de 15

    Under EU law, does "food information" include what staff tell customers out loud?
    Ver respuesta

    Respuesta: B. Yes, it includes information given by verbal communication

    Regulation 1169/2011 defines food information as information made available by a label, other material or any other means, including verbal communication.

Qué debes saber antes del examen

  • Annex II of Regulation (EU) No 1169/2011 lists 14 allergens that food businesses must declare, from cereals containing gluten to molluscs.
  • On prepacked food, allergens must be named in the ingredients list and emphasised, for example by font, style or background colour.
  • Allergen information is mandatory for non-prepacked food, such as meals in restaurants and cafés; Member States may set national rules on how it is given.
  • Where a country has no national measures, the Commission says allergen information cannot be given only when a customer asks for it.
  • Since 2021, EU hygiene rules say equipment used for an allergen must be cleaned and checked before it is used for food without that allergen.
  • 112 is the European emergency number: free of charge from fixed and mobile phones everywhere in the EU.

Preguntas frecuentes

Is this an official or legally required allergen training certificate?

No. When you pass the final assessment you get a PassEveryTest Certificate of Completion, which shows you finished this general awareness course. It is not an accredited qualification or a legally required training certificate, and it does not replace your employer's training or national requirements.

What are the 14 allergens in EU law?

Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites (above 10 mg/kg or 10 mg/litre), lupin and molluscs.

Do restaurants and cafés have to give allergen information?

Yes. EU law makes allergen information mandatory for non-prepacked food. Each EU country may set its own rules on how it is given, for example in writing on the menu, so check your national food authority and your employer's procedures.

How does the final assessment work?

It has 30 questions drawn at random from the course question bank, with a 35-minute time limit. You need 80% to pass, and each attempt gives you a new mix of questions.

What should I do if a customer has a severe allergic reaction?

Call 112 and say you think the person is having anaphylaxis. Help them use their adrenaline auto-injector if they have one, and keep them lying down or sitting, not standing or walking. This follows the advice of Ireland's health service (HSE); also follow your workplace first-aid training.

¿El certificado está acreditado o reconocido oficialmente?

No. Es un certificado de finalización privado, solo para tus conocimientos. No está reconocido, acreditado ni aprobado por ningún gobierno, organismo de licencias, regulador ni institución educativa, y no sustituye ninguna licencia, certificación ni formación exigida por la ley.

Fuentes

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