Level 3 Award in Allergen Management

Group course: £995 + £45 exam fee per candidate + VAT

It is aimed at individuals responsible for the purchase, delivery, production and serving of food in the catering industry and is also suitable for those who own/manage small catering businesses.

• The manager’s role in ensuring that food ingredients and allergens are effectively managed:
  • Responsibilities of employers and maintaining good practice
  • Importance of ingredient and allergen management procedures

• Communication of ingredient information from supplier to consumer:
  • Obtaining accurate information
  • Communication
  • Staff training

• Understanding the importance of implementing controls to prevent cross contamination:
  • Assess the implementation of good practices

• Understanding methods used in managing ingredient controls procedures:
  • Developing control procedures and corrective actions
  • Identifying methods for verifying and reviewing control procedures
  • Recognising factors to consider when determining likely risks from allergens and other food ingredients

This 1 day course includes lectures enhanced by audio/visual material and practical teaching aids. Delegates are encouraged to actively participate in discussion sessions and group activities.

1 day

The course concludes with a 30 question multiple choice exam. The pass mark is 18 correct answers, and candidates achieving 24 correct answers are awarded a Distinction.

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