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Home / Blog / Food Safety / FREE Allergens Poster for Home and Business

Food safety is crucial for the health and well-being of individuals, particularly those with food allergies. The Learn Q Common Allergens poster is a free resource that can be used by households, businesses, and individuals to promote good food safety practices and raise awareness about common food allergens.

The poster provides clear and concise information about the eight most common food allergens, including their common sources and potential symptoms. It also includes tips on how to avoid cross-contamination and how to read food labels to identify allergens.

Businesses that deal with food, such as restaurants and food service providers, can use the poster as a training tool to educate staff about allergens and their potential risks. It can also be displayed in visible areas to remind staff and consumers about allergens and the importance of proper food safety practices.

Households can use the poster as an educational tool to teach children about allergens and the importance of food safety. It can also be displayed in the kitchen or dining area to remind family members about allergens and how to read food labels.

In conclusion, the Learn Q Common Allergens poster is a valuable resource that can help reduce the risk of allergen-related incidents and promote good food safety practices. By using this poster and implementing proper food safety measures, we can ensure the health and well-being of ourselves and our communities.

To download your FREE food allergy poster, simply click the link below, or copy and paste it into your browser:

https://learnq.co.uk/wp-content/uploads/2023/02/Allergens-Poster-A2.pdf

image of food allergy poster

To download a .pdf of this blog, please click here

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FAQs

There are many reasons why you should consider working with a Food Safety Plan. They’re a valuable resource because they help to improve customer confidence in the finished product. 

The plan helps to minimise the possibility of food poisoning by tackling the issues which might cause it. Statistically speaking, in the long run, a good Food Safety Plan is likely to lower the production cost of raw material waste and help with food recall.

When it comes to basic meal prep, there are many benefits to understanding the basics of food preparation. Let’s talk about them here.

You will save quite a bit of time if you can get meal preparation sorted. Obviously, taking the time to prepare these dishes is very important.

Meal preparation can save quite a bit of money if done properly. It’s a good way to produce quite a few meals for a reduced cost, which is always good news for a business.

Meal prep also allows you to better regulate portion sizes. When working in a busy environment, portion sizes can often become difficult to manage, and irregular portion sizes are common.

Meal preparation helps to lower skill and stress levels. There is a lot less stress involved in having access to meals that have already been prepared that you can use during busy periods.

Meal preparation is a helpful skill that you can use in your personal life as well as whilst on the job. Being able to prepare large quantities of food in advance is a practical skill for people who have a busy life.

You can use meal preparation as a useful tool for creating a better relationship with food. Obviously, building a better relationship with food is very important, which is why it’s necessary to explore how to use meal preparation to do that.

Finally, meal preparation can be used as a method of inspiring other people. When you can create large meals that can be distributed in advance, you inspire people to look for other efficient practices and to learn meal preparation for themselves.

There are generally understood to be five key points involved in the importance of overall food safety. These include things like the use of preventative controls during the processing and preparation of foodstuffs, the use of chemical materials during foodstuff production, agricultural practices, practices of workers and staff, and finally, how close raw ingredients are to water.

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