Proper storage, good personal hygiene, and keeping stringent cooking standards are all ways to minimize risk in the kitchen, but there is one other danger of working in a kitchen that can pose an immediate and potentially fatal risk to your guests: allergic reactions.

Unfortunately, for a guest with a severe allergy, no amount of temperature control or sanitization can protect them from an allergen if it accidentally ends up in their meal - but there are always steps you can take to reduce this risk.

In this lesson, Alastair McLeod explains what food allergens are, and how you can prevent cross-contamination in a commercial kitchen.

What you’ll learn

• What allergens are
• Why it’s important to understand and recognize common food allergens
• How to reduce the risk of food allergens in the kitchen

This course is aimed at any hospitality worker who comes into contact with food or customers.