Food allergies and special dietary requirements are a daily reality in hospitality. With legislation such as the Food Information Act 2014 and Natasha’s Law (2021), Front of House staff have a legal duty to provide accurate allergen information and support customers with confidence. Getting it wrong can have serious consequences for both guests and businesses, making this training essential.
This course equips Front of House teams with the knowledge and skills to handle allergen queries professionally. Learners will understand the difference between an allergy and an intolerance, explore the 14 major allergens and where they may be hidden in dishes, and learn how to respond positively to customer questions. Practical guidance is included on recognising allergic reactions, taking appropriate action, and applying safe working practices such as correct use of serving utensils. Importantly, it reinforces that customers may be allergic to any food, so every query must be taken seriously.<br/>
The module also looks at wider special dietary needs, from health related requirements (e.g. diabetes, lactose intolerance, pregnancy) to religious and moral considerations (halal, kosher, vegetarianism). By the end, team members will feel confident in supporting guests respectfully and professionally, ensuring both safe and excellent service.
Our client-centric approach, coupled with our dedication to delivering exceptional results, ensures that your business stands out, attracting attention and driving engagement.
Learners will engage with videos, case studies, questions, and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go! In addition, there are links to websites and documents that can be used to research further learning.
1 + Hour
1
Screen Reader
To Further Information
English
22 Questions
Automatic Download
Yes
This training is designed for Front of House teams in hospitality, including:
It is suitable for both new starters as part of induction and for existing staff as a refresher. It also supports Level 2 Hospitality Team Member apprenticeships.
The end quiz ensures that key points are both remembered and understood and using 22 questions covers key aspects of the module content and objectives. The pass mark is 80% and on successful completion the certificate endorsed by the Institute of Hospitality is automatically available to be downloaded. Questions are in the same style as within the learning part of the module, ie: drag and drop, single choice and multiple choice and there is an opportunity to review the key points before starting the quiz. If needed, incorrect answers can be reviewed before retaking the quiz as many times as needed.
Completing training doesn’t always mean that action and change happens! Use our unique action plans that learners can download from within the module and complete. In this module there are 4 separate plans: 1) identify allergens in your menu, 2) make your own allergen matrix, 3) special diets and your menu and 4) finding out your company procedures in case of an allergic reaction. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure all the team are confident. In addition, there are links to websites and documents that can be used to research further learning.
The Institute of Hospitality endorses all our training modules and programmes.
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