Highfield Level 3 Award in Food Allergen Management in Catering: A food allergy results in a person having an atypical response to a particular food. To avoid individuals suffering from these responses, it is essential for all those responsible for the purchase, delivery, production and serving of food in the catering industry to have an excellent knowledge of allergens and their control.
The qualification is assessed through a multiple choice examination and certificated through Highfield Qualifications
Those employers who invest in this course are rewarded by an efficient workforce maintaining high standards in food safety. This qualification ensures that supervisors have the confidence and the knowledge relating to the control of food ingredients, including allergens, at all stages of food purchase and production.
This course is a one day programme.
Delegates require to be 16 years of age or older, and whilst not essential, it is highly advisable for any delegate considering this course to have already completed a Level 2 qualification in Food Safety.
A comprehensive delegate pack will be provided.