Allergen and Food Safety

Level 3 HABC Award in Food Allergen Management in Catering (RQF)

• Entry Requirements -  Level 2 food safety and allergen knowledge

This 1 day accredited qualification awarded by Highfield and sits on the Regulated Qualifications Framework is aimed at learners responsible for the purchase, delivery, production and service of food in the catering industry. It is also suitable for those owning/managing a smaller catering business. The objective of this qualification is to support a role in the workplace. Learners achieving this qualification will have knowledge and understanding relating to the control of food ingredients, including allergens, at all stages of food purchase and production. Topics covered include the manager’s role in ensuring food ingredients are effectively managed, accurate communication of ingredient information from supplier to consumer, the importance of practical controls to reduce the risk of allergenic contamination and methods of managing ingredient controls and procedures.  A 30 question multiple choice examination paper is taken at the end of the day. 

The topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

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.