Allergen course online, free.
The 14 allergens, how to inform the customer and how to avoid cross-contact: 4 short lessons and a test of 15 questions, from your phone. Free, no sign-up. If you pass, you download your certificate as a PDF with a QR code for €4.90 (VAT included).
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Try one question from the test
Lesson 3 · How to inform the customer
In a café, allergens are explained by word of mouth. What else does Real Decreto (Royal Decree) 126/2015 require?
See the answer
Correct: C, That the information is recorded in writing or in electronic format at the premises, within reach of the staff, the customers and the inspectors. Real Decreto (Royal Decree) 126/2015 allows information to be given orally only if it is also recorded in writing or in electronic format at the establishment, accessible to the staff, the inspectors and the customers. [S5] Read the section
4 lessons, about 16 minutes.
Each section answers a question from daily work and ends with a summary. Then the test: 15 random questions. You pass with 12 correct answers.
- Allergies, intolerances and who is responsibleWhat counts as an allergen under the law, why a mistake can be serious and what is your part in the business.
- The 14 allergens, one by oneThe groups on the European list, their exceptions and where they hide in a kitchen.
- How to inform the customerLabel, menu, sign or word of mouth: how allergen information must reach the customer, in canteens and for deliveries too.
- Cooking without cross-contact, and what to do if something failsHow to prepare a dish without an allergen, what to do if a recipe changes, school canteens and a reaction.
Inside: 4 lessons, 24 sections, 36 questions of our own with explanations and 47 facts with their source.
Your certificate, as soon as you pass.
Enter your name, pay and download it straight away as a PDF: the certificate and a record of what you studied, made for your employer.
Certificado de formaciónTraining certificate
Alérgenos para manipuladores de alimentosAllergens for food handlers
Se certifica queThis certifies that
Nombre Apellido Ejemplo
DNI ***4567**
ha superado el test final del curso online de Aptia Skills (4 lecciones), con 13 de 15 aciertos (mínimo 12).
- Lugar de trabajo · Workplace
- Hostelería y restauraciónHospitality and catering
- Tiempo de estudio · Study time
- 21 min
- Alergias, intolerancias y quién respondeAllergies, intolerances and who is responsible
- Los 14 alérgenos, uno a unoThe 14 allergens, one by one
- Cómo informar al clienteHow to inform the customer
- Cocina sin contacto cruzado y qué hacer si algo fallaCooking without cross-contact, and what to do if something fails
Formación sobre alérgenos para manipuladores de alimentos. Normas que trata: Reglamento (UE) n.º 1169/2011 (información sobre alérgenos), Real Decreto 126/2015 y Reglamento (CE) n.º 852/2004, anexo II (formación del personal y, desde el Reglamento (UE) 2021/382, contacto cruzado).Allergen training for food handlers. Norms it covers: Regulation (EU) No 1169/2011 (allergen information), Royal Decree 126/2015 and Regulation (EC) No 852/2004, Annex II (staff training and, since Regulation (EU) 2021/382, cross-contact).
- Fecha de emisión · Date of issue
- 31 de octubre de 2026
- Emitido y firmado por · Issued and signed by
- Aptia Skills · Opus Vault
What your certificate includes
- PDF certificate (A4) with a unique number. You download it at once, to print or send.
- Training record. The 4 lessons with the content blocks and the norms each one covers.
- Your score, your study time and your workplace. Data from your own session, not invented figures.
- QR code to check it. Your employer checks in a second that it is genuine and valid.
- Purchase receipt. With the price and what you agreed to before paying.
€4.90VAT included · one payment
You pay only if you have already passed. With card, Apple Pay or Google Pay. No account, no subscription. If we make a mistake, we fix it or refund you.
Take the test and get itTraining a team? Coming soon: one link per employee and a single invoice. Write to us at hello@aptiaskills.com.
The rules, in plain words.
We are a private training provider, not a public body. Tap each answer to see its source.
Do you have to give allergen information in a bar too?Yes. For food that is not prepacked you must state the allergens on the European list, as a rule in writing, next to the food.
- For non-prepacked foods sold to the final consumer and to collective catering it is compulsory to indicate the allergens on the list, although each Member State may regulate how this information is presented. [S1]
- For non-prepacked food, Real Decreto (Royal Decree) 126/2015 requires the allergens to be indicated with a clear reference to the substance or product as it appears in the European list. [S5]
- As a general rule, this information is given in writing, on labels attached to the food or on signs where it is sold, on the food or close to it. [S5]
Is it enough for the waiter to say it out loud?Only if the information is also recorded in writing or electronically at the premises, and a visible notice says where to find it or that you can ask.
- Under Real Decreto (Royal Decree) 126/2015, allergen information may be given orally if it is given easily when requested, before the purchase is completed, and if it is recorded in writing or in electronic format at the establishment, accessible to the staff, the inspectors and the customers who ask for it. [S5]
- If the information is not on labels or signs next to the food, a clearly visible notice must say where it is or that it can be requested from the staff, in each area of the establishment that sells these foods. [S5]
- Those other means must be within the customer's reach before the purchase is completed and cannot mean an additional cost for them. [S5]
How many allergens do you have to control?The 14 groups on the European list, with their derivatives and a few specific exceptions, such as fully refined soybean oil.
- The list of substances or products causing allergies or intolerances (Regulation (EU) No 1169/2011, Annex II) has 14 groups: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs. [S1]
- The following are not declared as an allergen: wheat-based glucose syrups (including dextrose), wheat-based maltodextrins, barley-based glucose syrups and cereals used for making alcoholic distillates. [S1]
- In the soybean group, among others, fully refined soybean oil and fat and natural mixed tocopherols (E306) derived from soybeans are not declared. [S1]
Who decides whether your training counts?The business you work for: the law obliges it to train and supervise its staff according to their activity. That is why we do not promise that a business or an inspection will accept this course.
- Regulation (EC) No 852/2004 (Annex II, Chapter XII) obliges food businesses to ensure that people who handle food are supervised and instructed or trained according to their work activity. [S3]
- Management's commitment includes making sure that staff receive adequate training and supervision. [S4]
- The food business operator is mainly responsible for food safety. [S3]