The aim of this half day course is to provide
knowledge and understanding of food allergens and foods commonly causing intolerances, 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.
Under the Food Information for Consumers
Regulations 2014, you have a legal responsibility to provide detailed allergy information on unpackaged, prepackaged and food sold loose to your customers, should they need it.
Who Should Attend:
This qualification is aimed at food handlers and other staff involved in food preparation and
service who work within the catering industry.
Anyone who handles food has a responsibility to ensure that it is safe to eat for the customer.
This includes ensuring that they are fully up to date with knowledge of food allergens, including how to identify and control them. You may work in a restaurant, pub, hotel,
takeaway, delicatessen, sandwich shop, childcare setting, care home, school, coffee
shop or a prison. Regardless of where you work, the law applies to everyone. If you’re involved in the preparation and cooking or just serving food cooked and/or prepared by somebody else, the law still applies to everyone.
- The importance of providing accurate allergen information and the potential implications of failing to provide correct information to consumers.
- The common symptoms of allergic reactions and food tolerances.
- The common food allergens and foods commonly causing intolerances.
- Common sources and vehicles of contamination and appropriate control measures.
- Food allergen cross contamination hazards and controls at specific process steps from
purchase to service.
- Methods of locating accurate allergen information.
- How allergen information can be provided effectively.
This course is accredited by Highfield Awarding Body for Compliance (HABC).
Candidates are not required to have any prior knowledge or qualifications in food safety to
enable them to attend this course. However, it is recommended that candidates
have a minimum of Level 1 in English or equivalent. This qualification is approved for
delivery to learners aged 14+.