Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)
Duration
10 Hours
Credits
1 Credit
GLH
4 Hours
This Ofqual regulated 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 catering and retail business across the UK. 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.
"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."
Globally
20%
Up to 20% of patients with allergies in Europe struggle daily with the fear of a possible asthma attack, anaphylactic shock, or even death.
EAACI, 2016
In the UK
1-10%
Estimated percentage of adults and children with a food hypersensitivity. However, as many as 20% experience reactions they believe are hypersensitivity.
BDA, 2015
Mandatory to provide allergen information to the consumer for both prepacked and non-prepacked food and drink.
Mandatory to handle and manage food allergens effectively in food preparation.
Understand the manager's role in ensuring that food ingredients and allergens are effectively managed
Understand procedures relating to the communication of ingredient information from supplier to consumer
Understand the importance of implementing practical controls to prevent contamination and cross contamination
Understand methods for managing ingredient controls and procedures
Assessment
30-question Multiple Choice
Duration
30 Minutes
Pass Mark
18 / 30
Learners will achieve a distinction grade if they score at least 24 out of 30.