Level 2 Anaphylaxis Awareness Training

Training Excellence

• Foundations of Anaphylaxis 31:37

  • 1: Welcome to Your Learning Journey 01:00
  • 2: Section Overview of Foundations of Anaphylaxis 02:29
  • 3: Anaphylaxis: General Introduction 03:46
  • 4: Secure Your Certificate Early 01:00
  • 5: Common Triggers 04:57
  • 6: Signs and Symptoms 04:23
  • 7: The Immune Response Explained 04:24
  • 8: Populations at Risk 04:08
  • 9: Myths and Misconceptions 03:33
  • 10: Highlights of Foundations of Anaphylaxis 01:57

• Recognising and Responding to Anaphylaxis 30:58

  • 11: Section Overview of Recognising and Responding to Anaphylaxis 02:41
  • 12: Early Warning Signs 03:45
  • 13: Emergency Response Protocols 04:16
  • 14: How to Use an Adrenaline Auto-Injector (AAI) 04:55
  • 15: Calling Emergency Services 04:35
  • 16: Post-Emergency Care and Monitoring 04:18
  • 17: Managing Anxiety and Panic in Bystanders 04:06
  • 18: Highlights of Recognising and Responding to Anaphylaxis 02:22

• Prevention and Risk Management 33:11

  • 19: Section Overview of Prevention and Risk Management 02:49
  • 20: Avoidance Strategies 04:17
  • 21: Individual Allergy Management Plans (AMPs) 05:52
  • 22: Environmental Risk Assessments 04:19
  • 23: Safe Storage and Accessibility of AAIs 04:20
  • 24: Documentation and Record-Keeping 04:49
  • 25: Training and Refresher Frequency 04:54
  • 26: Highlights of Prevention and Risk Management 01:51

• Setting-Specific Training — Schools 28:40

  • 27: Section Overview of Setting-Specific Training — Schools 02:22
  • 28: Allergy Policy in Schools 03:39
  • 29: Staff Roles and Responsibilities 04:21
  • 30: Managing Allergies During School Activities 04:14
  • 31: Student Education and Peer Awareness 04:02
  • 32: Creating a “No Allergen” Environment 04:09
  • 33: Parental Communication and Consent 04:06
  • 34: Highlights of Setting-Specific Training — Schools 01:47

• Setting-Specific Training — Restaurants & Food Establishments 29:46

  • 35: Overview of Setting-Specific Training — Restaurants & Food Establishments 02:58
  • 36: Understanding Food Allergen Laws and Regulations 04:41
  • 37: Cross-Contamination Prevention in Kitchens 03:30
  • 38: Menu Design and Disclosure Practices 04:17
  • 39: Front-of-House Staff Training 04:12
  • 40: Customer Allergy Declarations 03:54
  • 41: Emergency Kit Availability in Food Establishments 03:59
  • 42: Highlights of Setting-Specific Training — Restaurants & Food Establishments 02:15

• Setting-Specific Training — Care Homes 28:58

  • 43: Section Overview of Setting-Specific Training — Care Homes 02:51
  • 44: Managing Allergies in Elderly Residents 03:33
  • 45: Care Planning and Medical Oversight 03:26
  • 46: Dietary Allergen Management in Care Homes 03:40
  • 47: Medication-Induced Anaphylaxis Awareness 04:17
  • 48: Multi-Disciplinary Team (MDT) Collaboration 03:26
  • 49: Regular Review and Monitoring of Allergy Risks 03:16
  • 50: Highlights of Setting-Specific Training — Care Homes 02:29
  • 51: Self-Assessment on Course 01:00
  • 52: Congratulations on Course Completion 01:00

Why should you take this course?

Anaphylaxis can escalate rapidly, making immediate recognition and action critical to saving lives. Completing this course offers:

• Life-Saving Knowledge: Equip yourself with skills that could make the difference between life and death in an emergency.
  
  
• Scientific, Evidence-Based Learning: Understand anaphylaxis through the lens of the latest immunology and clinical research.
  
  
• Setting-Specific Strategies: Learn to tailor allergy management for schools, restaurants, and care facilities.
  
  
• Confidence and Readiness: Gain hands-on knowledge for using adrenaline auto-injectors and managing emergency scenarios calmly.
  
  
• Compliance and Legal Protection: Understand legal obligations regarding allergy management in educational, hospitality, and healthcare settings.
  
  
• Community Leadership: Become an allergy awareness and prevention champion, creating safer environments for everyone at risk.

Course Curriculum:

Section 1: Foundations of Anaphylaxis

• Lecture 1: Section Overview of Foundations of Anaphylaxis

• Lecture 2: Anaphylaxis: General Introduction

• Lecture 3: Common Triggers

• Lecture 4: Signs and Symptoms

• Lecture 5: The Immune Response Explained

• Lecture 6: Populations at Risk

• Lecture 7: Myths and Misconceptions

• Lecture 8: Highlights of Foundations of Anaphylaxis

Section 2: Recognising and Responding to Anaphylaxis

• Lecture 9: Section Overview of Recognising and Responding to Anaphylaxis

• Lecture 10: Early Warning Signs

• Lecture 11: Emergency Response Protocols

• Lecture 12: How to Use an Adrenaline Auto-Injector (AAI)

• Lecture 13: Calling Emergency Services

• Lecture 14: Post-Emergency Care and Monitoring

• Lecture 15: Managing Anxiety and Panic in Bystanders

• Lecture 16: Highlights of Recognising and Responding to Anaphylaxis

Section 3: Prevention and Risk Management

• Lecture 17: Section Overview of Prevention and Risk Management

• Lecture 18: Avoidance Strategies

• Lecture 19: Individual Allergy Management Plans (AMPs)

• Lecture 20: Environmental Risk Assessments

• Lecture 21: Safe Storage and Accessibility of AAIs

• Lecture 22: Documentation and Record-Keeping

• Lecture 23: Training and Refresher Frequency

• Lecture 24: Highlights of Prevention and Risk Management

Section 4: Setting-Specific Training — Schools

• Lecture 25: Section Overview of Setting-Specific Training — Schools

• Lecture 26: Allergy Policy in Schools

• Lecture 27: Staff Roles and Responsibilities

• Lecture 28: Managing Allergies During School Activities

• Lecture 29: Student Education and Peer Awareness

• Lecture 30: Creating a “No Allergen” Environment

• Lecture 31: Parental Communication and Consent

• Lecture 32: Highlights of Setting-Specific Training — Schools

Section 5: Setting-Specific Training — Restaurants & Food Establishments

• Lecture 33: Section Overview of Setting-Specific Training — Restaurants & Food Establishments

• Lecture 34: Understanding Food Allergen Laws and Regulations

• Lecture 35: Cross-Contamination Prevention in Kitchens

• Lecture 36: Menu Design and Disclosure Practices

• Lecture 37: Front-of-House Staff Training

• Lecture 38: Customer Allergy Declarations

• Lecture 39: Emergency Kit Availability in Food Establishments

• Lecture 40: Highlights of Setting-Specific Training — Restaurants & Food Establishments

Section 6: Setting-Specific Training — Care Homes

• Lecture 41: Section Overview of Setting-Specific Training — Care Homes

• Lecture 42: Managing Allergies in Elderly Residents

• Lecture 43: Care Planning and Medical Oversight

• Lecture 44: Dietary Allergen Management in Care Homes

• Lecture 45: Medication-Induced Anaphylaxis Awareness

• Lecture 46: Multi-Disciplinary Team (MDT) Collaboration

• Lecture 47: Regular Review and Monitoring of Allergy Risks

• Lecture 48: Highlights of Setting-Specific Training — Care Homes

This course is ideal for:

• Educators and School Staff: Teachers, administrators, and support staff are responsible for student health and safety.
  
  
• Restaurant and Hospitality Professionals: chefs, waitstaff, managers, and food handlers who must safely manage food allergies.
  
  
• Healthcare and Aged Care Workers: Nurses, carers, and care home staff overseeing individuals with complex allergy risks.
  
  
• First Responders and Security Staff: Individuals who may be first on the scene during an allergic emergency.
  
  
• Parents and Guardians: Caregivers of children with severe allergies seeking to understand emergency procedures and risk reduction.
  
  

Event Organisers and Volunteers: Those planning gatherings where managing allergy risks is crucial for participant safety.

No prior medical training is necessary—this course is suitable for beginners, while providing valuable insights for experienced professionals.

This course supports roles like

• First Aider (£22K–£30K),
• School Safeguarding Lead (£25K–£40K),
• Care Worker (£21K–£28K), or Hospitality Supervisor (£23K–£35K).

It also strengthens career prospects in health & safety and compliance roles across education, care, and food sectors.