Level 3 Award in Food Allergen Management in Catering

Level 3 Award in Food Allergen Management in Catering

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Course content

  • Legislation.
  • Manager’s role in labelling and advice.
  • Communication of ingredient information from supplier to consumer.
  • Importance of implementing controls to prevent contamination from allergenic ingredients.
  • Methods for managing ingredient controls and procedures.

Audience

This course 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 or manage a catering business.  

Duration and course dates

One day

  • 14 January 2020; 16 April 2020; 1 July 2020; 16 October 2020

Cost

  • in your premises: standard £90; concessions £84
  • open courses: standard £95; concessions £89

Assessment method

Multiple-choice examination.

Awarding organisation

The awarding body for this course is Highfield Qualifications

Course requirements

None.