Qualify at Home Highfield Level 2 Award in Food Allergen Awareness and Control in Catering Course
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The Qualify at Home 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.
The ‘Qualify at Home’ course allows you to learn and qualify from home, wherever you are, whatever your circumstances and to sit a regulated exam under conditions set out by Ofqual, in your own home.
Who is the Course For?
The Level 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
- People undertaking this qualification must be 14 years of age, or above.
- There are no other prerequisites for this course.
Course Duration
Total qualification time is normally 4 hours
eLearning normally takes 1-2 hours
Course Certification
Highfield Qualifications
Qualification Code
Delivery Type
Qualify at Home, delivered and assessed online.
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.
