Service Overview

This qualification is for those learners involved in the purchase, delivery, production and serving of food in the catering industry. Topics included in this qualification include: food allergy and food intolerance and the responsibilities to effectively manage these, characteristics of food allergies and food intolerances, procedures relating to the accurate communication of ingredient information, from supplier to consumer, hygiene considerations with regard to allergen and ingredient control and procedures relating to the control of contamination and cross-contamination of allergenic ingredients.

Description

This level 3 allergen qualification has been developed specifically for all those responsible for the purchase, delivery, production and serving of food in the catering industry. It is also particularly suited to those who own or manage a small catering business.

This international qualification would be typically delivered to learners through a 1-day training course (7 hours).

Topics covered by this level 3 allergen qualification include common allergens, cross-contamination, personal hygiene, food ingredient management procedures and anaphylaxis.

Assessment Method
This qualification is assessed by a mulitple-choice examination.

Learning Outcome
1. Understand the terms food allergy and food intolerance and the responsibilities to effectively manage these
1.1 Identify the difference between a food allergy and a food intolerance
1.2 State the responsibilities of employers in ensuring food ingredients are effectively managed
1.3 Summarise the importance of food ingredient management procedures
2. Understand the characteristics of food allergies and food intolerances
2.1 Identify common food allergens
2.2 Identify the common signs and symptoms of an allergic reaction
3. Understand procedures relating to the accurate communication of ingredient information, from supplier to consumer
3.1 Identify how to obtain accurate ingredient information
3.2 State the requirement for allergen and ingredient labelling
3.3 State the importance of communication relating to allergen and ingredients control
3.4 Identify the importance of staff training with regard to allergen and ingredients control
4. Understand hygiene considerations with regard to allergen and ingredient control
4.1 State the importance for high standards of personal hygiene when dealing with food production
4.2 Outline procedures for effective cleaning supporting allergen management
4.3 Identify the importance of effective waste disposal for allergens
5. Understand procedures relating to the control of contamination and cross-contamination of allergenic ingredients
5.1 State the importance for checking supplier deliveries
5.2 Identify how to best store ingredients to reduce contamination
5.3 Identify how work flow designs can support in the effective management of allergens
5.4 Identify methods for identifying and controlling food ingredients from purchase to service
5.5 Identify actions to take where allergen contamination has occurred
5.6 Identity methods for evaluating food ingredient controls and procedures