Food allergy, intolerance, sensitivity and coeliac disease

Overview

Framework:
RQF
Level:
Level 1
Unit No:
A/651/9485
Credits:
2
Guided learning hours:
20 hours

Aim

To give learners a basic understanding of food allergy, intolerance, sensitivity and coeliac disease, and the responsibilities of food businesses in relation to these.

Unit Learning Outcomes

1.

Know about food allergy.

Assessment Criteria

  • 1.1

    Describe what is meant by a 'food allergy'. 

  • 1.2

    Identify common food allergens.

  • 1.3

    Outline common signs and symptoms of an adverse reaction to food.

2.

Know the responsibilities of food businesses in the UK in relation to allergens. 

Assessment Criteria

  • 2.1

    Outline the legal requirements relating to allergens for food businesses providing pre-packed food.

  • 2.2

    Outline the legal requirements relating to allergens for food businesses providing takeaways or serving meals. 

  • 2.3

    Describe how a selected food business meets the legal requirements relating to food allergens.

3.

Know about food intolerances, sensitivities and coeliac disease.

Assessment Criteria

  • 3.1

    State what is meant by a 'food intolerance' and a food sensitivity. 

  • 3.2

    Give examples of common food intolerances and sensitivities. 

  • 3.3

    Explain the difference between food allergy, food intolerance and food sensitivity. 

  • 3.4

    Explain how coeliac disease and gluten intolerance differ.

  • 3.5

    Describe how a selected food business supports customers with food intolerances and sensitivities.