This course covers general allergies, food allergies, and food intolerances and explains the differences between them. It covers the 14 allergens controlled by legislation and food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes on the broader picture, discussing the current theories of why rates are increasing. It then finishes by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken internally and externally to monitor the control measures.