Food Allergen & Control in Catering

This qualification is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry. The objective of the qualification is to support a role in the workplace.

It is designed 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.

This qualification is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry. The objective of the qualification is to support a role in the workplace.

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.

Who should attend?

Suitable for anyone in employment who does not have the qualifications as outlined by the Health & Safety Executive.

This course would suit employees in:

• Catering
• Hotels
• Restaurants
• Licensed Establishments
• Snack Vans
• Cafes
• Fast Food Outlets

Course Content

The qualification is designed to provide knowledge and understanding of food allergens and foods that commonly cause 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.

Certification

This qualification is assessed by an end-of-course 15 question multiple choice exam paper, successful candidates will receive a Level 2 Award in Food Allergen & Control in Catering RQF - which will provide an ideal platform to higher level training or career development.