Highfield Level 3 International Award in Food Allergen Management

This course is ideal for those involved in purchasing, preparing, or serving food in the catering industry. This course covers essential topics like understanding food allergies and intolerances, and the responsibilities associated with managing them effectively. You'll learn about the characteristics of food allergies and intolerances, how to communicate ingredient information accurately from supplier to consumer, and best practices for hygiene and contamination control.

Topics covered:

• Understand the difference between food allergies and intolerances.
• Recognize employer responsibilities in managing food ingredients and allergens.
• Summarize the importance of ingredient management and proper labelling.
• Identify common food allergens and signs of allergic reactions.
• Learn how to obtain and communicate accurate ingredient information.
• Understand the role of staff training, personal hygiene, and proper storage in allergen control.
• Outline procedures for cleaning, waste disposal, and supplier checks to prevent contamination.
• Explore how workflow design and ingredient management support allergen control.
• Know what actions to take if allergen contamination occurs and how to evaluate control procedures.