Mock EHO Inspection£295 Nationwide this August

The 14 declarable allergens and Natasha's Law

Allergen Training, UK Allergen Awareness Courses

UK allergen awareness training for catering and food retail businesses. Covers the 14 declarable allergens under Food Information Regulations 2014, prepacked-for-direct-sale (PPDS) labelling under Natashas Law, cross-contamination control, and customer-facing allergen communication.

For front-of-house, kitchen and labelling staff.

Trainer leading a food safety session with kitchen staff in a training kitchen

Designed by our Kitchen Tonic Centre Manager, who has trained EHOs

Our courses are developed by our Kitchen Tonic Centre Manager, a degree-qualified specialist with a BSc (Hons) in Nutrition, Biology & Dietetics and 16+ years in food safety training. The content is mapped directly to what Environmental Health Officers check during inspections, so you learn exactly what matters.

BSc (Hons) Nutrition, Biology & Dietetics · Kitchen Tonic Centre Manager · 16+ years

Non-Compliance Is a Criminal Offence

Under the Food Safety Act 1990, businesses that fail to comply with food safety regulations face unlimited fines, custodial sentences and permanent closure. Every food handler in your team is a legal liability, or a legal safeguard. The difference is training.

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Frequently Asked Questions

What level of food safety training do I need?

Level 1 is suitable for all food handlers as a basic introduction. Level 2 is the legal minimum for anyone working with food in a catering environment, including chefs and kitchen staff. Level 3 is required for managers and supervisors who oversee food safety in the business. Level 4 is for senior management and HACCP team leaders.

Are your courses Ofqual regulated?

Yes. Our courses are accredited by RSPH (Royal Society for Public Health) and meet Ofqual standards. Certificates are recognised by Environmental Health Officers and local authorities across the UK.

Can training be delivered on-site at our premises?

Yes. We deliver Level 1, 2, 3 and 4 courses on-site at your premises, tailored to your specific operation and menu. This is often the most practical and cost-effective option for teams of 4 or more staff.

What happens if my staff are not trained?

Under the Food Safety Act 1990 and the Food Safety and Hygiene (England) Regulations 2013, food business operators must ensure all food handlers are supervised, instructed and trained in food hygiene matters commensurate with their work. Failure to comply can result in unlimited fines, enforcement notices or criminal prosecution.

Need a bespoke training programme?

We tailor courses to your sector, site requirements, and team size. All delivered at your premises by our expert trainers.

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