Highfield Level 2 Allergen Awareness

What’s It About?

This half day Level 2 Allergen Awareness course will ensure that you are fully aware of the foods that may trigger an allergic reaction.  You will learn what precautions need to be taken to ensure that your customers do not eat food they are trying to avoid.

A food allergy occurs when the body’s immune system sees a particular food as harmful and reacts by causing allergic symptoms. Foods that cause allergic reactions are called allergens. 

What Will You Gain?

By attending this Level 2 Allergen Awareness course you will learn your legal responsibilities as a food handler concerning the control of allergen contamination.

You will also be able to identify common food allergens and the symptoms of an allergic reaction.

On returning to the workplace, you will recognise risks associated with food allergies and food intolerances. You will be able to implement the controls needed to prevent the risk of allergen contamination in food.

Who Should Attend?

This Level 2 Allergen Awareness course is suitable for food handlers in all business sectors. For example:-

• Hospitality Leisure and Tourism

• Schools, Colleges and Nurseries

• Health and Social Care

Whether your team members are involved in preparing and cooking or just serving food cooked or prepared by somebody else they need to be trained.

However, if you are a Manager or Supervisor, the Highfield Level 3 Award in Allergen Management, may be more suitable.

Why’s It Important?

According to Allergy UK, the UK has some of the highest prevalence rates of allergic conditions in the world, with over 20% of the population affected by one or more allergic disorder. For those at most significant risk, the tiniest trace of a food allergen can trigger severe symptoms and, in some cases, cause fatal or near-fatal symptoms. 

The Food Information for Consumers Regulations 2014 states you have to provide detailed allergy information on unpackaged food.

Developing food allergen awareness within your team is, therefore, key to complying with these regulations. Your customers need to be confident that the information you have provided is complete and correct.  If they have a food allergy, they need to know the food you are serving is safe for them to eat.

As an employer, failing to comply with the Food Information Regulations can carry heavy penalties. In other words, fines, a bad reputation and possibly even imprisonment.

Key Topics

• Food allergy, food intolerance and coeliac disease

• Food allergy case studies

• Common food allergens and food causing intolerance

• Hidden allergens in food

• Natasha’s Law

• Labelling requirements for prepacked for direct sale

• Importance of effective communication

• Dealing with ‘free from’ allergen request

• Allergenic hazards and controls

• Ways to minimise the risk of cross contamination