Highfield - Level 3 Award in Food Allergen Management in Catering course syllabus.

Category: Food

Level: Beginner

The objective of the Highfield Level 3 Award in Food Allergen Management in Catering (RQF) 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 managers 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. Its 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.

The Highfield Level 3 Award in Food Allergen Management in Catering (RQF) qualification 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.

These include the manager´s role in ensuring that food ingredients and allergens are effectively managed, procedures relating to the communication of ingredient information from supplier to consumer, the importance of implementing controls to prevent contamination from allergenic ingredients, and the methods for managing ingredient controls and procedures.

This qualification is assessed by a multiple choice question paper.

The total qualification time for this qualification is 10 hours, of which 7 are recommended as guided learning hours.