Online Highfield Level 3 Award in Allergen Management

The aim of this online Level 3 Award in Allergen Management course is to ensure that you have the knowledge and understanding relating to the control of food ingredients, including allergens, at all stages of food purchase and production.

You will learn the different roles in ensuring that food ingredients and allergens are effectively managed. In addition, you will understand the importance of accurate communication of ingredient information, from supplier to consumer.

The course also includes details of The UK Food Information Amendment, also known as Natasha’s Law, which comes into effect from October 2021.

This new legislation requires all food businesses to provide full ingredient lists and allergen labelling on foods prepackaged for direct sale on the premises. The legislation is being introduced to protect allergy sufferers and give them confidence in the food they buy.

• Highfield Level 3 Award in Allergen Management Course Fact Sheet - download

Course Content

• The different roles in ensuring that food ingredients and allergens are effectively managed.
• Responsibilities of both employers and employees.
• Natasha's Law
• The characteristics of common food allergens.
• The symptoms of an allergic reaction.
• The procedures relating to the accurate communication of ingredient information, from supplier to consumer.
• Methods of obtaining ingredient information from suppliers.
• Allergen and ingredient labelling and how to provide information to customers.
• The importance of staff training concerning allergen and ingredient control.
• How to maintain high standards of personal hygiene to prevent allergenic cross-contamination.
• Effective cleaning methods to prevent the risk of control cross-contamination.
• Effective waste disposal procedures.
• Procedures for checking deliveries from suppliers.
• The safe storage of ingredients in order to reduce allergenic contamination.
• Managing the design and workflow to aid the control of allergens.
• Methods for identifying and controlling food ingredients from purchase to service.
• Monitoring and recording ingredient control procedures.
• The corrective actions to take should allergen contamination occur.
• Methods for evaluating food ingredient controls and procedures.

Online Examination

This qualification is obtained by taking a 1-day interactive online course via Zoom and is assessed through an online multiple-choice examination using Highfield's Qualify at Home service.

Candidates must answer at least 18 out of 30 questions correctly, a distinction is awarded for 24 marks or over.

The duration of the examination is 1 hour.

This course is suitable for all those responsible for the purchase, delivery, production and service of food in the catering industry.

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

It is strongly advised that candidates undertaking this qualification already hold the Level 2 Award in Food Safety or the Level 2 Award in Food Allergen Awareness certificate.

It is recommended that candidates have a minimum of Level 2 in Literacy/English or equivalent to undertake this qualification. Candidates must be aged 16 or above.

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