Recognize the 14 major allergens, prevent cross-contact in storage and preparation, communicate allergen information accurately to customers and respond correctly if a guest has an allergic reaction.
The Food Allergen Awareness & Management course in Doha, Qatar helps food businesses protect customers who have food allergies and intolerances. Participants learn the difference between allergy, intolerance and coeliac disease, the signs of an allergic reaction including anaphylaxis, and the 14 major allergens recognized in the EU and UK, used here as an international reference. The course explains why even trace amounts can cause harm and why allergen control needs the same discipline as temperature control.
Sessions are interactive and grounded in real service situations. Participants trace allergens through recipes, check supplier specifications and labels, set up segregated storage and preparation, and role-play taking an allergen order from a guest. Managers review allergen matrices, menu information, change control when recipes or suppliers change, and the steps to take if a customer reacts. The program can be delivered in-house for hotels, restaurants, school and hospital caterers and food manufacturers.
By the end of this course, participants will be able to:
Explain the difference between food allergy, intolerance and coeliac disease
Identify the 14 major allergens and where they hide in ingredients
Prevent allergen cross-contact during storage, preparation and service
Build and maintain accurate allergen matrices and recipe records
Communicate allergen information clearly and accurately to customers
Respond appropriately to a suspected allergic reaction or anaphylaxis
This course is suitable for anyone who prepares, serves, labels or manages food for customers with allergies.
Chefs and kitchen teams
Restaurant, banqueting and room service staff
Food and beverage managers
School, hospital and contract caterers
Food production and labeling staff
Purchasing and menu development teams
Allergy, intolerance and coeliac disease compared
Symptoms of allergic reactions and anaphylaxis
Why trace amounts can be dangerous
Vulnerable groups such as children and patients
The EU and UK allergen list as an international reference
Hidden allergens in sauces, dressings and compound ingredients
Reading supplier specifications and product labels
Precautionary allergen labeling and its limits
Segregated storage and clear labeling
Dedicated equipment, utensils and preparation areas
Cleaning methods that remove allergen residues
Fryer oil, buffets and shared service risks
Building allergen matrices and recipe records
Taking and passing on an allergen order
Menu wording and answering customer questions honestly
Change control for recipe and supplier changes
Recognizing a reaction and calling emergency help
Supporting the customer and use of adrenaline auto-injectors
Recording and investigating allergen incidents
Embedding allergen management in HACCP and PRPs
Qatar's hospitality sector welcomes residents and visitors from many countries, with menus that combine a wide range of cuisines and ingredients. Hotels, restaurants, airline and event caterers, schools and hospitals all serve people who may have serious food allergies. Accurate allergen information and careful kitchen practice protect these customers and the reputation of the business. Trained teams help organizations meet the food safety expectations of the Ministry of Public Health and deliver safe, welcoming service during busy periods and major events.
Join a scheduled class at our training center in Doha or attend live online. For organizations, the course can run as an in-house program at your premises or online, tailored to your sector, examples and schedule.
It is a food allergen awareness course in Doha, Qatar that covers the 14 major allergens, how allergic reactions occur, how to prevent cross-contact in kitchens and food production, how to communicate allergen information accurately, and how to respond to an allergic reaction.
It suits chefs, kitchen teams, restaurant and banqueting staff, food and beverage managers, school and hospital caterers, food production and labeling staff, and purchasing or menu development teams who influence what customers eat.
The EU and UK list of 14 major allergens is widely used internationally and covers the allergens most often linked to serious reactions. It provides a clear, practical reference for training, while learners are reminded to follow the labeling and allergen requirements that apply in their own market.
Yes. It can be delivered at your premises or online and tailored to your sector, menus, products and schedule, using your own recipes and allergen records where helpful. Contact Leaders Training Center to plan it.
Tell us a little about yourself and an advisor will contact you about batch timings, fees and eligibility. No obligation.
Sat–Thu: 09:00–22:00Fri: 08:00–22:00
Understand why food safety matters, recognize the main hazards in food, and apply the four Cs of cleaning, cooking, chilling and cross-contamination control in any food workplace.
Learn safe food handling from delivery to service, including temperature control, storage, stock rotation and allergen care, so you can apply hygiene for food handlers consistently on every shift.
Learn the personal hygiene standards expected of food workers, including effective handwashing, fitness to work, illness reporting, uniforms, jewelry rules and how to deal with cuts and wounds.
Learn to plan and carry out effective cleaning and disinfection in food premises, use chemicals safely, follow cleaning schedules, and control pests and waste to keep food areas hygienic.
