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Highfield Level 3 Award in Food Allergen Management - Online Classroom

Course Aim

The aim of this one day course is to ensure that you or your managers have the knowledge and understanding relating to the control of food ingredients, including allergens, at all stages of food purchase and production.

You will learn the different roles in ensuring that food ingredients and allergens are effectively managed. In addition, you will understand the importance of accurate communication of ingredient information, from supplier to consumer.

Who Should Attend

This course is suitable for all those responsible for the purchase, delivery, production and service of food in the catering industry. It is also suitable for those owning or managing a smaller catering business.

Entry Requirements

It is strongly advised that candidates undertaking this qualification already hold the Level 2 Award in Food Safety or the Level 2 Award in Food Allergen Awareness certificate.

However, it is recommended that candidates have a minimum of Level 2 in Literacy/English or equivalent to undertake this qualification.

 

Course Content

 

•  The different roles in ensuring that food ingredients and allergens are effectively managed.
•  Responsibilities of both employers and employees.
•  The characteristics of common food allergens.
•  The symptoms of an allergic reaction.
•  The procedures relating to the accurate communication of ingredient information, from supplier to consumer.
•  Methods of obtaining ingredient information from suppliers.
•  Allergen and ingredient labelling and how to provide information to customers.
•  The importance of staff training with regard to allergen and ingredient control.
•  How to maintain high standards of personal hygiene to prevent allergenic cross-contamination.
•  Effective cleaning methods to prevent the risk of control cross-contamination.
•  Effective waste disposal procedures.
•  Procedures for checking deliveries from suppliers.
•  The safe storage of ingredients in order to reduce allergenic contamination.
•  Managing the design and workflow to aid the control of allergens.
•  Methods for identifying and controlling food ingredients from purchase to service.
•  Monitoring and recording ingredient control procedures.
•  The corrective actions to take should an allergen contamination occur.
•  Methods for evaluating food ingredient controls and procedures.

What happens next?
Once you have clicked above and sent us your enquiry, our team of advisors will then review your specific needs and email the details that best suit you. We may need to contact you to clarify requirements prior to processing the enquiry.