Highfield Level 3 Award in Food Allergen Management in Catering (RQF)
Course duration: One day
How effectively does your business manage allergens? Can you be sure that your customers aren’t at risk – the penalties you and your business may face are severe. But not as severe as the potential outcome for somebody with an allergen consuming contaminated food.
The effective control of allergens is increasingly coming under scrutiny. Ultimately, responsibility for managing the risk of allergens in a food business lies with the management of that business.
Is it for you?
This course is aimed at individual responsible for the purchase, delivery, production and serving of food in the catering industry and is also suitable for those who own or manage a small catering business.
This qualification is supported by Allergy UK who regard it as suitable for catering outlets that wish to apply for their Allergy Aware scheme.
How long will it take?
7 hours guided learning
Learners achieving this qualification will have knowledge and understanding relating to the control of food ingredients, including allergens, at all stages of food purchase and production. Topics covered include the manager’s role in ensuring food ingredients are effectively managed, accurate communication of ingredient information from supplier to consumer, the importance of practical controls to reduce the risk of allergenic contamination and methods of managing ingredient controls and procedures.
Included in price:
- Delegate pack
- Networking opportunities
- Refreshments on arrival and throughout the day
- Lunch (Please advise of any dietary requirements)
This qualification is assessed through a 30-question multiple-choice examination. The duration of the examination is 1 hour. To achieve a pass grade, learners must score at least 18 out of 30 on the examination. Learners will achieve a distinction grade if they score at least 24 out of 30.