Program Overview

University Extension Course on Allergens and Cross Contamination

Presentation

The University Extension Course on Allergens and Cross Contamination is designed to train professionals and businessmen in gastronomy and the food industry on the importance of allergen control and safety. With the approval of Law 1169/2011, all businesses that cater, produce, or sell food are obliged to inform their consumers about the allergens that can be found in their products.

Objectives

• The student will obtain complete knowledge of the diseases, allergies, and food intolerances that can affect people.
• The student will understand the responsibility involved in proper care for a person affected by some type of intolerance or allergy.
• The student will acquire the necessary knowledge about applicable legislation, rules of action, control plans, and good handling practices to avoid this type of allergies or intolerances.
• The student will learn about the types of allergies and intolerances, foods that produce them, symptoms, and action protocols.
• The student will gain knowledge of Regulation 1169/2011, Royal Decree 126/2015, and the list of 14 allergens that must be declared in the EU.
• The student will learn the development of an allergen control plan through the Hazard Analysis and Critical Control Points System and the Correct Practice Guides.
• The student will understand cross-contamination, including the use of different preparation tables in a kitchen, correct storage, cleaning, and separation of utensils, and techniques to avoid cross-contamination between foods.
• The student will know how to prepare a specific menu for clients with some type of allergy or intolerance and how to prepare customer service protocols.
• The student will gain basic knowledge about how to act in case of possible poisoning.

Programme

The course is divided into four main modules:

1. Food Allergies and Intolerances (30 hours): This module covers the types of allergies, foods that produce them, symptoms, and action protocols.
2. Regulation on Allergens and Information to the Consumer (50 hours): This module focuses on EU Regulation 1169/2011, Royal Decree 126/2015, and the modalities of information to the consumer on allergens.
3. Allergen Control Plan and Good Practices in the Kitchen (50 hours): This module includes the development of an allergen control plan, control of cross-contamination, and good practices for reception, handling, preparation, and conservation of food.
4. Planning and Preparing Menus without Allergens (30 hours): This module teaches how to create a menu, technical sheets of dishes, and preparation of menus suitable for people with allergies and intolerances.

• End of Degree Work (20 hours): This final project requires students to apply the knowledge gained throughout the course.

Recipients

This course is intended for:

• Professionals in the world of gastronomy.
• Hospitality businessmen who wish to broaden their knowledge or that of their staff.
• Postgraduate students of Food Technology, Nutrition, Chemistry, or Biology. Selection criteria include higher graduates, graduates in specific fields, and professional experience.

Academic Management and Faculty

The course is academically directed by Dr. María Isabel Sierra Alonso and Dr. Sonia Morante Zarcero, both university professors with extensive experience in teaching and research in food science and technology. The faculty includes various professors and visiting professors with expertise in nutrition, bromatology, food hygiene, and related areas.

Duration and Development

• Modality: Online.
• Number of credits: 18.
• Contact hours: 180 (online, synchronous).
• Place of delivery: URJC virtual classroom.
• Opening hours: Monday and Tuesday from 10:30 a.m. to 1:30 p.m.
• Start and end date: September 2024 June 2025.

Reservation of Place and Enrollment

• Pre-registration period: Until September 2, 2024.
• Enrollment deadline: September 3 - 8, 2024.
• Title price: 1,476.
• Possibility of scholarship: No.

Documentation to Attach, Forms, and Place of Delivery

Applicants must submit scanned documentation, including:

• National Identity Document or equivalent.
• Curriculum vitae.
• Responsible declaration of veracity of the data provided.
• Any other document required by the Academic Department of Continuing Education. No previous university degree is required to access the University Extension Courses.