Highfield Level 2 Award in Food Allergen Awareness and Control in Catering Course
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The Highfield Level 2 Award in Food Allergen Awareness and Control in Catering is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry. The course is designed to provide knowledge and understanding of food allergens, their characteristics and effects, the importance of effectively communicating information regarding allergenic ingredients to customers, and how staff can minimise the risk of cross-contamination from allergenic ingredients.
Who is the Course For?
The qualification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering Course is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry.
This qualification is supported by Allergy UK, who regard it as suitable staff training for catering outlets that wish to apply for their Allergy Aware Scheme.
Syllabus
- Introduction to food allergens
- Allergies, intolerances and coeliac disease
- Symptoms of allergic reactions and how to respond
- Allergens legislation
- Food labelling requirements
- The 14 regulated allergens
- ‘Free from’ claims
- Managing allergens from purchase to service
- Providing allergen information to customers
Prerequisite
- It is advised that learners have a minimum of level 1 in English and maths or equivalent.
- This qualification is approved for delivery to learners aged 14+
Course Duration
Contact Hours: 4
Good Skills Training normally deliver this course 09:00 – 13:15
Awarding Body
Qualification Code
Delivery Type
Face-to-Face.
This course can be delivered and assessed online through the Qualify at Home system, contact us for more information.
Maximum Learners Per Tutor
Assessment Method
Multiple choice exam paper.
Re-Qualification
As with all food safety training, it is a requirement that all staff handling food keep their knowledge current. It is recommended that people undertake refresher training every 3-years as a best practice.
