Onsite courses
At your site we offer RQF courses in Level 2 Food Allergen Awareness and Level 3 Food Allergen Management for you and your staff (up to 12 attendees).
Training courses available at your premises:
Level 2 Food Allergen Awareness (RQF)
Give your food handlers confidence when it comes to allergens!
Food intolerances can cause real issues to many people in terms of their health. It’s therefore appropriate that food handlers are aware of the issues around allergens, intolerances and the legislation designed to protect the public.
The Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) has been developed for food handlers and other staff involved in food preparation service within the catering industry.
Supported by Allergy UK, the leading national charity dedicated to supporting those with allergies, the qualification provides essential knowledge and understanding of food allergens and foods that commonly cause intolerances.
Topics include:
- Knowledge and understanding of the most common trigger foods
- The characteristics and effects of intolerances
- The importance of effectively communicating information regarding allergenic ingredients to customers
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.
More details of this course are available here.
Level 3 Food Allergen Management (RQF)
Give food handlers the knowledge around allergens to handle food confidently.
Many people have issues around food intolerances, some of which can impact on their health in the short and long term, and in rare circumstances even be fatal. Having the knowledge around allergens and intolerances will help you and your team to keep the public safe.
The Highfield Level 3 Award in Food Allergen Management in Catering (RQF) is aimed at learners involved in the purchase, delivery, production and service of food in the catering industry, or who own or manage a smaller catering business.
It has been designed to provide knowledge and understanding of control of food ingredients, including allergens, at all stages of food purchase and production.
Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food. It is also supported by Allergy UK, who regard it as suitable staff training for catering outlets that wish to apply for their Allergy Aware Scheme.
Topics include:
- The manager’s role in ensuring food ingredients are effectively managed
- Accurate communication of ingredient information from supplier to consumer
- The importance of practical controls to reduce the risk of allergenic contamination
- Methods of managing ingredient controls and procedures
More details of this course are available here.
If you would like to book one or more of these courses, please complete the form below and we will contact you to arrange a suitable time.
