Rates of food allergies have risen over the past 20 years, affecting 1-2% of adults and 4-6% of children. Additionally, food intolerances are thought to affect 10% of people. While relatively rare, food allergies and intolerances can have severe, even life-threatening consequences. This course explores how to alert consumers to potential allergens, take measures to prevent accidental contamination, and act swiftly if someone has an allergic reaction. The course is relevant to all employees who work with food in the UK, including food preparation and other kitchen staff as well as staff who may serve or deliver food in the hospitality, care, education, and other sectors.