The Highfield Level 2 Award in Food Allergen Awareness & Control in Catering course is designed to provide food handlers and other staff involved in food preparation in the catering industry with an understanding of food allergens and foods commonly causing intolerances.

Level 2 Award in Food Allergen Awareness & Control in Catering

There have been a number of serious incidents involving food allergies in recent years and it is important that staff understand not just the effects of allergies and intolerances but also the importance of effectively communicating information regarding allergenic ingredients to customers and how to minimise the risk of cross-contamination from allergenic ingredients.

The 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 course covers the following:

  • the characteristics and consequences of food allergies and intolerances
  • procedures for identifying and controlling contamination from allergenic ingredients
  • procedures for the accurate communication of allergen information to consumers.

The course is assessed by means of a short multiple choice question paper and delegates who successfully complete this will receive a Level 2 Award in Food Allergen Awareness & Control in Catering certificate from Highfield Qualifications.

This course can be delivered at your premises at times and on a date to suit you, alternatively we could host the course for you at our comfortable training rooms in Sunderland, close to Durham and Newcastle in North East England. There is also an option to complete the e learning short course Introduction to Allergens and then sit the exam online using the Qualify at Home service from the awarding organisation, to achieve the full, accredited certificate. Please email us for further details.

For those wishing to further develop their knowledge regarding allergens or for business owners, managers and supervisors, the Level 3 Award in Food Allergen Management in Catering

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