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Allergens · EU 1169

Allergen awareness training
for food businesses

Fourteen allergens, one wrong plate between an ordinary service and a very bad day. This course trains your team to declare, separate and serve safely — with the allergen matrix and checklist included to prove it.

Enrol now — €29 Train my team

Instant access — start right now · Certificate issued the moment you pass · Money-back guarantee

  • Instant QR-verified certificate
  • Allergen Menu Matrix & Checklist included
  • Mapped to FSAI guidance
  • Free assessment retakes
  • €29One-off payment
  • 100%Online · instant access
  • ~40Minutes
  • InstantCertificate
  • EU 1169The 14 declared allergens
  • 3 yearsCertificate valid
Mapped to FSAI Guidelines Food Safety Authority
Accepted by your EHO Or your money back
Accepted by your employer Or your money back
Written by a Specialist Trainer In hospitality since 1984
Your certificate

The certificate is the point — so we guarantee it.

The moment you pass, this is issued in your name — carrying a unique ID and a QR code any employer or inspector can check in seconds.

Food Safe Ireland Certificate of Completion

This certificate is awarded to

Sinéad Ní Mhaoldomhnaigh

for successfully completing

Allergen Awareness Training

This certificate confirms the successful completion of Allergen Awareness Training with Food Safe Ireland — issued in the learner's name, carrying a unique ID, and verifiable by any employer or inspector in seconds.

Adam KearnsManaging Director
Verifiable
Scan to verifyfoodsafeireland.ie/verify
Certificate IDFSI-8K3D-2Q7X-M4PA
Date of Issue14 May 2026
Valid Until14 May 2029
Train · Verify · Stay Compliant
Accepted by your employer — or your money back If your employer doesn't accept your certificate within 60 days of issue, we'll refund you in full. Terms and conditions apply.
Accepted by your EHO — or your money back If an Environmental Health Officer doesn't accept your certificate within 180 days of issue, we'll refund you in full. Terms and conditions apply.

Anyone can check a Food Safe certificate — scan the QR, or verify it any time at foodsafeireland.ie/verify.

Why it matters

One plate is all it takes.

EU Regulation 1169 requires every food business to declare the fourteen allergens, accurately, for everything served. That means the person taking the order and the person plating the food — not just the chef who wrote the menu. This course trains the whole chain, and the included Allergen Menu Matrix and Management Checklist give your business the paperwork an inspector expects to see.

Most teams need more than one course. Get every course your team needs on one plan. See All Access plans →
Inside the course

Allergen Awareness: what you'll actually learn.

Built around real service

Written for the moment a customer says 'is that gluten-free?' during a full section — not for a classroom.

Multiple-choice assessment

A 70% pass mark is required. If you don't pass first time, retakes are free — there's no extra charge and no catch.

Certificate valid 3 years

Issued instantly with a unique ID and QR code. Your employer or inspector can verify it in seconds.

By the end, you'll be able to

  • Name the fourteen declared allergens and where they hide
  • Answer an allergen question at the table with confidence
  • Keep allergen information accurate across menu changes
  • Prevent cross-contamination in storage, prep and service
  • Use the Allergen Menu Matrix to document every dish
  • Know what EU 1169 requires of your business — and of you
  • Handle a suspected allergic reaction the right way
  • Understand allergies, intolerances and coeliac disease — and why the difference matters
Free sample · no sign-up needed

Try it before you buy it.

See exactly what the training is like — watch a sample lesson from the course and test yourself with a quick knowledge check. No account, no email, no catch.

Sample lesson
The 14 allergensTaken directly from the course — exactly as paying learners see it
Knowledge checkQuestion 1 of 3

How many allergens must be declared under EU law?

Fourteen — from celery to molluscs. Regulation (EU) No 1169/2011 requires every one to be declared when it's in a dish.

A customer with coeliac disease reacts to:

Coeliac disease is an autoimmune reaction to gluten — wheat, rye, barley. Even trace amounts cause real harm.

The key difference between an allergy and an intolerance is:

An allergy involves the immune system and can escalate to anaphylaxis in minutes. An intolerance is unpleasant — an allergy can be fatal.

0/3

That's a taste of it. The full course covers everything an inspector — or a bad day — can throw at you, and the certificate proves it.

Enrol now — €29
Who's behind it

Taught by someone who's done the job.

AH
Andrew Herbst
Food Safety Subject Matter Expert · Dublin

Andrew spent 28 years in hospitality — running kitchens and food operations across Australia and Ireland — before crossing to the training side in 2012 as a senior instructor and course developer. That matters: this course was written by someone who has stood on the pass during a Saturday service, not someone reading from a manual.

QQI L5 Food Safety & HACCPQQI L6 Train the TrainerNHPDip. Occupational Health & Safety
AK
Adam Kearns
Instructional Design & Fact-Checking · Managing Director

Adam designed the courses for how people actually learn online — short modules, knowledge checks and assessments built to fit around real shifts — and fact-checks every claim against the source guidance before it ships.

Dip. Instructional & Digital DesignIOSH Managing SafelyDip. Health & SafetyQQI L6 Manual Handling Instructor
Questions

Allergen Awareness questions, answered plainly.

Everyone who touches the chain — chefs, kitchen staff, waiting staff, baristas, retail food staff and managers. The law doesn't distinguish between the person who cooked the dish and the person who described it wrong.

Food businesses in Ireland must provide accurate allergen information under EU Regulation 1169 and ensure staff are competent to do so. This course trains that competence and gives you the records to show it.

A ready-to-use template included with this course — one grid, your dishes down the side, the fourteen allergens across the top. Filled in, it's the document an inspector asks for and the fastest way for staff to answer customers accurately.

An allergy involves the immune system and can escalate to anaphylaxis — minutes matter. An intolerance is unpleasant but not immediately dangerous. Coeliac disease is an autoimmune reaction to gluten with serious long-term harm. The course covers all three, because your team will meet all three at the counter.

About 40 minutes, and you don't have to do it in one go. Your progress saves automatically, so you can stop and pick up where you left off on any device.

No — and that's deliberate. Lessons unlock in order, and each video has to be watched through before the next opens. It's still self-paced: stop, resume and rewatch whenever suits. But nobody can skip to the assessment, which is exactly why the certificate is worth accepting.

You retake it, free. There's no charge for additional attempts — we'd rather you knew the material than paid us twice.

The moment you pass. It's issued instantly in your name with a unique ID and QR code, ready to download, print or send on. It's valid for three years.

Then you get your money back. If your employer doesn't accept it within 60 days, or an Environmental Health Officer doesn't accept it within 180 days, we'll refund you in full on production of a letter confirming it. Terms and conditions apply.

Yes, and there's no minimum spend. Buy seats, add your team, and manage everyone's progress and certificates from your dashboard — from your very first seat. Seat pricing drops at 2, 5, 20 and 50 seats.

Related training

Courses that pair with this one.

HACCP Level 1 & 2 The core food safety certificate every food handler needs. €45View course → All Access — Essentials Allergen plus the core staff set, one plan per person. €69View course → Health & Safety in Kitchens Burns, slips, knives and pressure — the physical side of the job. €25View course → Knife Safety Safe handling, carrying and storage — kitchen fundamentals. €19View course →

Sources · Regulation (EU) No 1169/2011 · FSAI — Hygiene of Foodstuffs · FSAI — Training and Online Learning
Listed for reference. Your own procedures, and the officer inspecting your premises, are what govern your business.

Get your team certified.

€29 · 100% online · certificate issued instantly.
Accepted by your employer — or your money back.

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