Level 3 Award in Food Allergen
Management for Caters
Why is this training important?
Due to high number of incidences of consumer harm due to lack of effective communication and allergenic controls the government introduced changes to Food Safety legislation. Due diligence now requires that the food industry demonstrate how it protects and communicates with those customers with food allergies and intolerances.
Who needs this training/qualification?
This qualification is aimed at those responsible for the purchase, delivery, production and serving food in the catering industry. It is also suitable for those who own or manage a catering business.
Anyone attending this course should hold a Level 2 Award Food Safety in Catering and should be confident in their literacy skills.
Learning Outcomes/course content
The 14 allergens and their effects including recent case studies
Different roles in ensuring that food ingredients and allergens are effectively manged.
How to ensure the accurate communication of ingredient information, from supplier to consumer.
The implementation of procedures relating to the control of contamination and cross contamination.
A one day course delivered by presentation, discussion and activities.
Leaners are asked to complete a small task prior to starting the course.
This qualification is assessed by learner workbook set by HABC and marked by the centre.