Cursos
Free course · 2.5 hours · kitchen and front of house

Allergen course for hospitality in Spain free, with a certificate

Free online allergens course with certificate: 2.5 hours, 8 modules and a final test of 30 questions; free PDF certificate when you pass.Take the final test and get your certificate →Free PDF certificate when you pass.

Important (in Spanish): Este curso no sustituye la formación en higiene alimentaria que debe garantizarte tu empresa según tu puesto (Reglamento (CE) 852/2004, anexo II, capítulo XII). Tampoco sustituye la información de alérgenos que cada establecimiento debe tener de sus propios alimentos (Real Decreto 126/2015). See the law: Reglamento (CE) 852/2004

Start module 1 (≈20 min)

8 short modules · final test · free PDF certificate when you pass

Already know the topic? Take the final test now

The allergen sheet for each dish, the menu, what to do when a customer warns you, cross-contact in the kitchen, «may contain», «gluten-free» and delivery, with the law alongside. A 30-question test and a PDF certificate, with no sign-up.

The course in brief

Where can I take the Allergens in the kitchen and front of house course for free with a certificate? At LaborIA: online, free and no sign-up.

What it is: “Allergens in hospitality: kitchen and front of house (advanced level)” is a free online LaborIA course with no sign-up. Reference rule: Real Decreto 126/2015, food information for non-prepacked foods.

Length: 8 modules and about 150 minutes of reading in total; at the end, a 30-question test that you pass with 24 correct answers.

Certificate: when you pass you can download a training certificate as a PDF, free of charge. This is a training certificate in free format. It is not a licence or a qualification required by law: your employer must train you in the allergen information and procedures of its own premises.

Updated:

What does Spanish law require about allergens in a bar or restaurant? You must give information on the 14 allergens in every dish you serve, even if it is not packaged (Regulation (EU) No 1169/2011, Article 44). In Spain you can do it verbally, but only if the information is in writing on the premises, available to staff, inspectors and any customer who asks, and a visible notice says where it is or that customers can ask staff (Royal Decree 126/2015, Real Decreto 126/2015, Article 6.5). This is a free-format training course: it is not a licence or a qualification required by law.

FreeCourse, test and certificate, no sign-up
8 modulesAbout 20 minutes each
30 questionsPass with 24, with explanation and source
Kitchen and floorFor those who cook and those who serve
  1. StudyThe 8 modules, at your own pace.
  2. Take the test30 questions; you can retake it.
  3. Download the PDFAnd put the dish sheet and the protocol into practice at work.

Start the course

The course: 8 modules

Each module has its own page: the text, a practical example, the rule it comes from and a few review questions. Your progress is saved in this browser.

  1. 1What the law requires of a bar or restaurantAllergen information is always required, including for food served unpackaged: dishes, tapas, bread, pastries, canteen…20 min
  2. 2Reading the labels of what you buyWhat you tell customers about a dish depends on what is in its ingredients.20 min
  3. 3The allergen sheet for each dishThe written information required by Royal Decree 126/2015 (Article 6.5.a, 2nd) is usually kept as a sheet per dish or a…20 min
  4. 4The menu, notices and display counterIf you give the information in writing, it can be on labels stuck to the food or on notices next to it, where it is…15 min
  5. 5Front-of-house protocol: when a customer warns youThe law requires the information to exist and to be given when the customer asks, before the purchase is completed…20 min
  6. 6Kitchen: keeping the allergen where it belongsSince 2021, Regulation (EC) No 852/2004 says that equipment and containers used for an allergen are not used for food…20 min
  7. 7«May contain» and «gluten-free»It is voluntary information. When given, it must not mislead, must not be ambiguous and must be based on data…20 min
  8. 8Takeaway, delivery and buffetsAllergen information must be available before the customer buys, on the website or app or by another clear means, at no…15 min
  9. ✓Final test and certificateFinal test: 30 questions
Free food handler courseThe basics: hygiene, temperatures, the 14 allergens and HACCP, in 8 languages

Frequently asked questions

Where can I take the Allergens in the kitchen and front of house course for free with a certificate?
At LaborIA: online, free and no sign-up. “Allergens in hospitality: kitchen and front of house (advanced level)” is a free online LaborIA course with no sign-up. Reference rule: Real Decreto 126/2015, food information for non-prepacked foods. 8 modules and about 150 minutes of reading in total; at the end, a 30-question test that you pass with 24 correct answers. When you pass you can download a training certificate as a PDF, free of charge. This is a training certificate in free format. It is not a licence or a qualification required by law: your employer must train you in the allergen information and procedures of its own premises.
Are the course and certificate really free?
Yes. The 8 modules, the test and the PDF certificate are free and you don't need to sign up. LaborIA is funded by advertising.
Do you need an allergen course to work in hospitality in Spain?
The law does not require an «allergen licence». What it requires is that the business gives information on the allergens in what it serves (Regulation (EU) No 1169/2011, Article 44) and that management ensures staff receive adequate training (Regulation (EC) No 852/2004, Annex II, Chapter XIa, added by Regulation (EU) 2021/382). This is a free-format training certificate: it is not a licence or a qualification.
How is it different from the food handler course?
The food handler course explains the 14 allergens and the basics in one module. This one goes into depth on what a bar or restaurant does every day: the sheet for each dish, the menu, the front-of-house protocol, the kitchen, «may contain», «gluten-free» and delivery.
Is it enough for the waiter to know the allergens by heart?
No. Information can be given verbally, but only if it is recorded in writing or electronically on the premises, available to staff, inspectors and customers (Royal Decree 126/2015, Article 6.5).
Can I write «gluten-free» on the menu?
Only if the dish, as served, contains no more than 20 mg/kg of gluten (Implementing Regulation (EU) No 828/2014). If you cannot guarantee it because of cross-contact, do not use it.
Do you keep my name or ID number?
No. The PDF is created in your browser: your name and ID number are not sent to LaborIA or anyone else.

Check a certificate

For employers: type the details exactly as they appear on the certificate. Your browser checks that the code matches that name, ID number and date. LaborIA stores no data, so this confirms the certificate has not been altered, not who took the test.

Certificate of completion issued by LaborIA. It is not an official qualification or a Spanish «certificado de profesionalidad».

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Rules and official sources

Texts read on 22 October 2026. General information: your employer must also give you the training for your specific job.