Allergen Management

Date and Time

21/03/2022 & 09:00 – 17:00


7 Hours

Starting Price

€120 + VAT (€22,80)

HRDA Grant


Final Cost



+357 22 317345




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Panayiotis Andreou


It is vital to train the staff of every company that manages food and beverages in any way, to ensure the health of its customers but also to maintain the good name of its brand. Professional management and labeling of food with respect to allergenic ingredients is a matter of great importance for the food industry, whether a company is active in the field of catering, hotels, processing, packaging or even e-food.


Upon completion of the program it is expected that the trainees of your business will:

a) To enrich and upgrade their knowledge regarding the legislation on Allergenic Foods (Reg. 1169 / 2011), the correct application of appropriate practices / manipulations, the implementation of a safety program for allergenic foods.

b) Develop their skill level so that they can apply new ways of controlling allergens, evaluate the processes that are applied and take the appropriate corrective actions.

c) Acquire knowledge and skills regarding communication and customer behavior issues as well as emergency management.

d) Develop the requirements for the implementation of good Health Practices.

e) Understand the importance of allergen management.


F&B Managers, Chefs, Kitchen Staff, Food Managers, Quality Control Managers, HACCP Team Members, Food Operators

Seminar Programme


Time : 9:00 to 10:30
Duration : 1:00 Hr

Regulation 1169 / 2011 (EU) of the European Parliament and of the Council on the Provision of Food Information to Consumers.

  • Requirements of food allergen legislation.
  • Liabilities of Catering Companies – Statistics of food incidents and recalls in Cyprus and internationally.

Time : 10:00 to 11:00
Duration : 1:00 Hr

Basic principles and definitions of food allergy and intolerance.

  • Symptoms of food allergy / intolerance.
  • Avoidance and treatment of food allergy.
  • Consequences for the business from food allergies and effects on quality of life.
  • Foods with gluten.

Time : 11:00 to 11:15
Duration : 0:15 Min

Time : 11:15 to 12:15
Duration : 1:00 Hr

HACCP, as a systematic approach to the identification, management and control of allergenic foods.

  • Traceability in the food chain.
  • General principles and requirements for system design and implementation.
  • Risk assessment for allergens – Examples of handling and control.

Time : 12:15 to 12:45
Duration : 0:30 Min

Time : 12:45 to 14:45
Duration : 2:00 Hours

Ways to handle and treat food contamination with allergens and preventive measures to avoid.

  • Measures and ways of handling food in the preparation areas.
  • Purchase food from reputable suppliers.
  • Relationships with suppliers – Good practices.
  • Marking and specifications of raw materials.
  • Ongoing information on legislation – description of menus – available information on ingredients.
  • Recording information about food ingredients and their proper storage.
  • Cross-contamination – Personal Hygiene – Hand washing, work uniforms.
  • Disposal of waste of specified allergens.
  • Cleaning procedures – Insect and rodent control program.

Time : 14:45 to 15:00
Duration : 0:15 Min

Time : 15:00 to 16:00
Duration : 1:00 Hour

  • Effective communication between kitchen staff and customer service staff.
  • Communication with customers and handling requests – Ability to answer customer questions.
  • Appointment of a specialist consultant by the company with knowledge in the field of allergens.
  • Allergens Tool Box and updating everyone.

Time : 16:00 to 17:00
Duration : 1:00 Hr

  • Appropriate signs for customer information, tables, menus, websites, etc. Practical examples.
  • Customer treatment – discretion / courtesy / diplomacy.
  • Customer query process.
  • Treatment of a severe allergic reaction.
  • Avoidance and treatment.
  • How we should act.
  • Education evaluation – Questionnaire.


  • VAT is calculated on the initial pre-subsidized amount.
  • In the case of cancellation of the participation, in less than 48 hours from the beginning of the program, you will have to pay the amount of your participation in full.
  • Payment terms: The full tuition for each participant are paid before the start of the seminar by check at name h.s.i. Foodtech Laboratories Ltd.
  • Special rates are offered for the unemployed and students.