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 consumers about the allergens that can be found in their products.

Objectives

• The student will obtain complete knowledge of 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 sections:

1. Food Allergies and Intolerances (30 hours)
   • Types of allergies, foods that produce them, and symptoms.
   • Action protocol for assistance in the event of an allergy.
   • Types of intolerances, foods that produce them, and symptoms.
   • Gluten and lactose intolerances.
2. Regulation on Allergens and Information to the Consumer (50 hours)
   • EU Regulation 1169/2011 on food information provided to the consumer.
   • Royal Decree 126/2015 on food information of foods that are presented without packaging.
   • Modalities of information to the consumer on allergens.
   • The 14 allergens of obligatory declaration.
3. Allergen Control Plan and Good Practices in the Kitchen (50 hours)
   • Law 17/2011 on food safety and Regulation (EC) No. 852/2004 on hygiene of food products.
   • Development of an allergen control plan.
   • Control of cross contamination: Good practices for reception and handling of raw materials, preparation of dishes, and conservation.
   • Control of cross contamination: Good cleaning and disinfection practices for utensils and facilities.
4. Planning and Preparing Menus Without Allergens (30 hours)
   • Key steps for the creation of a menu card.
   • Technical sheets of dishes.
   • Preparation of menus suitable for people with allergies and intolerances.
5. End of Degree Work (20 hours)

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 in this matter.
• Postgraduate students of Food Technology, Nutrition, Chemistry, or Biology who wish to broaden their knowledge of allergens. Selection criteria if the number of applications exceeds the number of places:
• 40% Higher graduates/graduates in Food Technology, Nutrition, Chemistry, or Biology.
• 40% Graduates in Business Management or Management or graduates in Gastronomy or Hospitality.
• 20% Professional experience or practices related to the field of food or the HORECA channel. No university degree is necessary.

Academic Management and Faculty

• Academic Direction: Dr. María Isabel Sierra Alonso and Dr. Sonia Morante Zarcero.
• Faculty: Includes various university professors and visiting professors with expertise in food science, technology, nutrition, and related fields.

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

The applicant must present scanned documentation, including:

• National Identity Document or equivalent/Passport or Residence Card.
• Curriculum vitae.
• Responsible declaration of veracity of the data provided in digital format.
• Any other document required by the Academic Department of Continuing Education for acceptance. To access the University Extension Courses, no previous university degree is required.