Highfield Level 3 Award in Food Allergen Management in Catering

What’s It About?

This one-day Food Allergen Management course will ensure that you are fully aware of common allergens and intolerances.  You will learn how to manage food ingredients and allergens effectively.  In addition, you will understand the importance of accurate communication of ingredient information, from supplier to consumer.

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

Who Should Attend?

This course is perfect for those people responsible for the purchase, delivery, production and serving of food.  For instance:-

  • Hospitality, Leisure and Tourism
  • Schools, Colleges and Nurseries
  • Health and Social Care

The qualification is also suitable for those owning or managing a smaller catering business.

However, if you are looking for a course for your catering team, then the Level 2 Award in Food Allergen Awareness course would be more suitable.

This course is now being delivered by interactive online training via Zoom.

Food Allergen Management

Why’s It Important?

According to Allergy UK:

  • The UK has some of the highest prevalence rates of allergic conditions in the world. Over 20% of the population affected by one or more allergic disorder. 
  • A staggering 44% of British adults now suffer from at least one allergy. Furthermore, the number of sufferers is on the rise, growing by around 2 million between 2008 and 2009 alone. Almost half (48%) of sufferers have more than one allergy.
  • Between 1992 and 2012, there was a 615% increase in the rate of hospital admissions for anaphylaxis in the UK.

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

Developing food allergen awareness and management processes within your team are, 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 be confident that the food you are serving is safe to eat.

People who unknowingly eat food which contains an allergen may cause them to have an allergic reaction. Some of these people may even die.

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.

What Will You Gain?

By attending this course, you will know how to control food allergens, at all stages of food purchase and production.

In addition, you will understand the process for ensuring that accurate ingredient information is available for customers at point-of-sale and service.

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

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