Course: Highfield Level 3 Award in Food Allergen Management in Catering
Duration: : 1 day
Duration: : 1 day
Accreditation: Highfield
Accreditation: 
Asessment: 30 MCQ
Asessment: 30 MCQHighfield Level 3 Food Allergen Management
What’s It About?
This one-day Food Allergen Management course will ensure that you are fully aware of common allergens and intolerances. You will learn how to manage food ingredients and allergens effectively. In addition, you will understand the importance of accurate communication of ingredient information, from supplier to consumer.
A food allergy occurs when the body’s immune system sees food as harmful and reacts by causing allergic symptoms. Foods that cause allergic reactions are allergens.
What Will You Gain?
By attending this Allergen Management course, you will know how to control food allergens, at all stages of food purchase and production.
In addition, you will understand the process for ensuring that accurate ingredient information is available for customers at point-of-sale and service.
You will be able to identify common food allergens and the symptoms of an allergic reaction.
In conclusion, you will be able to recognise the risks associated with food allergies and food intolerances. You will be able to implement and manage the controls needed to prevent the risk of allergen contamination in food.
Who Should Attend?
This Highfield Level 3 Allergen Management course is perfect for those people responsible for the purchase, delivery, production and serving of food. For instance:-
- Hospitality, Leisure and Tourism
- Schools, Colleges and Nurseries
- Health and Social Care
The qualification is also suitable for those owning or managing a smaller catering business.
However, if you are looking for a course for your catering team, then the Level 2 Award in Food Allergen Awareness course would be more suitable.
Why’s It Important?
- The UK has some of the highest prevalence rates of allergic conditions in the world. Over 20% of the population affected by one or more allergic disorder.
- A staggering 44% of British adults now suffer from at least one allergy. Furthermore, the number of sufferers is on the rise, growing by around 2 million between 2008 and 2009 alone. Almost half (48%) of sufferers have more than one allergy.
- Between 1992 and 2012, there was a 615% increase in the rate of hospital admissions for anaphylaxis in the UK.
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.
Developing food allergen awareness and allergen management processes within your team are, therefore, key to complying with these regulations. Your customers need to be confident that the information you have provided is complete and correct. If they have a food allergy, they need to be confident that the food you are serving is safe to eat.
People who unknowingly eat food which contains an allergen may cause them to have an allergic reaction. Some of these people may even die.
As an employer, failing to comply with the Food Information Regulations can carry heavy penalties. In other words, fines, a bad reputation and possibly even imprisonment.
Key Topics
- Food allergy, food intolerance and coeliac disease
- Food allergy facts and figures
- Common food allergens and food causing intolerance
- The role of the manager
- Food allergy risk assessment
- Ingredient and allergen management procedures
- Food safety culture
- Hidden allergens
- Natasha’s Law
- Food allergen labelling and signposting
- Food allergen matrix
- Communication procedures from supplier to consumer
- Food ingredient control, monitoring and recording
- Monitoring and corrective actions
- Staff training
- Managing consumers with hypersensitivities
- Food allergy policy
- Verification methods
Course Delivery Options and Prices
We aim to help you make your training budget go further, and we offer a range of cost-effective training options, for example:
In House Training
Overview:
Location:
Alternative location of your choice.
Virtually via Zoom or Teams.
Dates:
Pricing:
For a bespoke proposal and details of any discounts available please contact us.
Included:
Virtual Public Course
Overview:
Location:
Dates:
Pricing:
£265.00 + VAT per person
Save money with the following discount options:
- Save 10% with our Group Discount when you book 3 or more places.
- Save 20% with our Early Bird Discount when you book and pay 8 weeks in advance.
- Combine both and save 30%!
Included:
The cost of the course is fully inclusive of course materials, online remote invigilated examination fees and a nationally recognised certificate.
Download The Course Fact Sheet
For full course content, entry requirements and assessment method.
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or Virtual Course
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In House Training
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If you’ve got a question or query, please contact our super friendly team, they will be delighted to help you!
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Other Courses You May Be Interested In
Highfield Level 2 Award in Food Allergen Awareness and Control in Catering
This half-day Allergen Awareness course aims to ensure that you are fully aware of the foods that may trigger an allergic reaction.Highfield Level 3 Award in Effective Auditing and Inspection Skills
This one-day course will enable you to carry out audits and inspections confidently and will teach you how to collate and evaluate your findings.Highfield Level 3 Award in HACCP for Catering
This one-day Level 3 HACCP for Catering course will enable you to create a food safety management system based on the Codex HACCP principles.Highfield Level 3 Award in Food Safety in Catering
This course will provide you with a comprehensive understanding of food safety and help you examine everyone’s different roles to help maintain high workplace standards.What People Say About This Course...
I have just completed the Highfield Level 3 Food Allergen Management in Catering course, this is the third course I have completed with Envesca this year and would thoroughly recommend their courses. All the courses have been delivered via Zoom due to COVID but really enjoyed them. It was a much better learning platform than other online courses that I have done with other providers. Most importantly they are verified as a real qualification.
Jane Watkins | Freelance IQA Lecturer, Auditor for Hospitality | Self-Employed
I recently completed the Level 3 Award in Allergen Management with Envesca, and, as always, I was not disappointed. For the past 13 or more years, I have been using them for my training needs. Training with them starts from the moment you get in touch, knowing that you are in good hands goes a long way. The training you receive can’t be compared to any. It’s informative, exciting and motivating, more importantly, it’s fun! You come in with a mindset, I can’t do this, but you leave saying I can achieve anything. There are many places I could do my training in London but I have chosen and would always use Envesca as they stand out from the rest. I would gladly recommend to anyone interested in courses they offer. Thanks to Simon, Sue and the whole team.
Osagie Obadagbonyi | Executive Chef
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