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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
  • União Europeia
  • 91 perguntas
  • Verificado em 13 de outubro de 2026
  • Verificado em 13 de outubro de 2026

Resposta rápida

Este curso gratuito tem cerca de 150 minutos de lições, 6 questionários temáticos sem limite de tempo (91 perguntas no total) e uma avaliação final cronometrada de 30 perguntas escolhidas ao acaso. Obtenha 80 % ou mais na avaliação final para descarregar um certificado de conclusão (privado, não acreditado). Verificado com fontes oficiais em 13 de outubro de 2026.

Comece pelas liçõesFood Allergen Awareness Course (EU): Lessons: cerca de 150 minutos de leitura. Todas as perguntas do teste são abordadas nas lições.

O que vai aprender

  • 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

Obtenha 80% ou mais para descarregar o seu certificado.

O seu plano de estudo

Leia cada lição, faça o questionário temático (sem limite de tempo, com explicações) e depois a avaliação final cronometrada. De cada vez é escolhida uma nova mistura de perguntas. O seu progresso fica guardado neste navegador.

  1. Ler as lições6 lições, cerca de 150 min
  2. Questionário temático 1: Food allergy, intolerance and coeliac disease15 perguntas
  3. Questionário temático 2: The 14 allergens and where they hide15 perguntas
  4. Questionário temático 3: Allergen labelling on prepacked food16 perguntas
  5. Questionário temático 4: Allergen information for non-prepacked food15 perguntas
  6. Questionário temático 5: Avoiding cross-contact in the kitchen15 perguntas
  7. Questionário temático 6: Allergy questions and emergencies15 perguntas
  8. Exame final30 perguntas, 35 min · Obter 80% ou mais

Questionário temático 1: Food allergy, intolerance and coeliac disease

  1. Pergunta 1 de 15

    What happens in the body during a food allergy?
    Mostrar resposta

    Resposta: 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. Pergunta 2 de 15

    Which statement about a food intolerance is correct?
    Mostrar resposta

    Resposta: 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. Pergunta 3 de 15

    What is anaphylaxis?
    Mostrar resposta

    Resposta: 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. Pergunta 4 de 15

    Which of these is a warning sign of anaphylaxis?
    Mostrar resposta

    Resposta: 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. Pergunta 5 de 15

    Which symptoms can a food allergy cause?
    Mostrar resposta

    Resposta: 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. Pergunta 6 de 15

    How quickly can anaphylaxis develop?
    Mostrar resposta

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

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

  7. Pergunta 7 de 15

    Gluten is found in which grains, according to the HSE?
    Mostrar resposta

    Resposta: C. Wheat, barley and rye

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

  8. Pergunta 8 de 15

    What is coeliac disease?
    Mostrar resposta

    Resposta: 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. Pergunta 9 de 15

    What is the main treatment for coeliac disease?
    Mostrar resposta

    Resposta: A. A gluten-free diet

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

  10. Pergunta 10 de 15

    With an IgE-mediated food allergy, when do symptoms usually start?
    Mostrar resposta

    Resposta: 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. Pergunta 11 de 15

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

    Resposta: 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. Pergunta 12 de 15

    Which reactions did EFSA's 2014 scientific opinion on food allergens cover?
    Mostrar resposta

    Resposta: 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. Pergunta 13 de 15

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

    Resposta: B. The food business operator

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

  14. Pergunta 14 de 15

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

    Resposta: A. 13 December 2014

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

  15. Pergunta 15 de 15

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

    Resposta: 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.

O que saber antes do exame

  • 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.

Perguntas frequentes

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.

O certificado é acreditado ou reconhecido oficialmente?

Não. É um certificado de conclusão privado, apenas para o seu conhecimento. Não é reconhecido, acreditado nem aprovado por nenhum governo, entidade licenciadora, regulador ou instituição de ensino e não substitui qualquer licença, certificação ou formação exigida por lei.

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