Know Your Food Allergens – Eatchoice

Food allergies affect a growing number of people, and getting allergen management wrong can have serious consequences — for customers and for your business.

This course gives hospitality and food service professionals a clear, practical grounding in allergen compliance under New Zealand food safety law, and is equally suited to international students building transferable food safety knowledge.

Aligned to FSANZ Standard 1.2.3 and MPI / NZ Food Safety guidance, the course covers the eleven declared allergen groups (plus sulphites and bee products), correct “Contains” statement requirements, and how to prevent cross-contact in a working kitchen. You’ll also explore how allergen management fits within your Food Control Plan — from allergen matrices to verifier readiness and how best to communicate allergen information to customers. The regulatory principles taught translate well to allergen frameworks used internationally, making this course a valuable foundation for students studying, working or planning to work in hospitality anywhere in the world.

Delivered in short, self-paced modules with knowledge checks throughout and a final online assessment, this course suits anyone working front or back of house — locally or internationally, new to the industry or refreshing their compliance knowledge.

By the end of this course, you will be able to:

• Identify the allergens declared under New Zealand food labelling law.
• Apply correct “Contains” statements and precautionary allergen labelling (PAL).
• Recognise and prevent cross-contact risks in food preparation.
• Communicate accurately and confidently with customers about allergen information.
• Support your workplace’s Food Control Plan allergen procedures with confidence.
• Build allergen management knowledge that transfers across international hospitality settings certificate.

We hope you find the course beneficial!