Level 3 Food Allergy Management for Managers and Supervisors | E-learning

Level 3 Award in Food Allergy Management: E-learning

For those who design and enforce allergen policy, not just follow it.

The Level 2 Award in Allergy Awareness equips food handlers to work safely within an allergen-aware environment. The Level 3 Award in Food Allergy Management equips managers, supervisors and food safety leads to design, implement and audit the allergen management systems that make that safe environment possible.

This distinction matters. In a food business where allergen errors lead to harm, the management systems, including ingredient labelling, supplier verification, cross-contamination prevention, staff training and customer communication protocols, are what either protect or expose the business legally. The Level 3 qualification provides the depth of understanding needed to build and maintain those systems to a standard that satisfies both legal requirements and due diligence.

Natasha’s Law, the Food Information Regulations 2014, and the Food Safety Act 1990 together create a compliance landscape where ignorance is not a defence. A manager who cannot demonstrate that their allergen management systems are robust, documented and actively maintained faces significant personal and organisational liability.

What You Will Learn

Allergen law and regulatory framework

• The Food Information Regulations 2014: the 14 major allergens, and provision requirements for loose, pre-packed and PPDS food
• The Food Information (Amendment) (England) Regulations 2019 (Natasha’s Law): full PPDS labelling requirements, which came into force on 1 October 2021
• EU Retained Regulation (EU) 1169/2011: scope and application
• Enforcement, penalties and due diligence defences
• The role of the Food Standards Agency, local authority EHOs and allergen incidents

Allergen science and risk assessment

• The immunological mechanism of food allergy, including IgE-mediated response, anaphylaxis and the threshold dose concept
• Non-IgE mediated reactions and intolerances: clinical differences and management implications
• The 14 major allergens, including cross-reactivity, hidden sources and processing effects
• Conducting allergen risk assessments for specific menus, production processes and service environments
• Cross-contact risk: when cross-contamination becomes cross-contact, and why it matters legally

Allergen management systems

• Designing a documented allergen management system
• Ingredient management, including supplier verification, ingredient labelling review and substitution risk
• Menu design and allergen matrix development
• Labelling systems for PPDS, pre-packed and loose food
• Cleaning and separation protocols to manage cross-contact risk
• Allergen information for customers, including verbal communication standards, written provision and allergen menus
• Managing allergen incidents, including immediate response, investigation and corrective action

Staff training and supervisory obligations

• Legal requirements for staff allergen training
• Designing and delivering allergen training for food handling staff
• Ensuring training is evidenced and records maintained
• Managing new staff, agency staff and contractors within the allergen management system

Course Details

Related Courses

For frontline food handling staff, the Level 2 Award in Allergy Awareness is the appropriate foundation qualification. For early years settings, see our Level 2 Food Allergy Awareness for Early Years.

Certificate:

• QUALIFI Level 3 Food Allergy Management for Managers & Supervisors.
  • This is an Endorsed Award with equivalence at RQF Level 3, accredited by QUALIFI, an Ofqual, CCEA & QIW Recognised Awarding Organisation.
• Download and/or print your allergen management training certificate as soon as you pass your course.
• This online video-based course is accredited by Qualifi (an Ofqual regulated UK Awarding Organisation) and endorsed by The CPD Certification Service.

Course duration:

Test:

• Multiple choice exam at the end of the course with short tests throughout to help cement your learning.
• You need to gain a minimum of 80% to pass.
• If you don’t manage to achieve this, you will be given a list of topics to look at again to check your understanding. Go back and revise these topics, then resit the exam within your 30 day course window.

Pre-requisites:

• We recommend that you have a good understanding of English & maths (e.g. GCSE grade C/Level 2) before undertaking this course.

Candidates:

• Purchase a place for yourself, or purchase a bundle for your colleagues.

Geographical coverage:

• This Level 3 Food Allergy Management for Managers & Supervisors course is available to candidates throughout the UK.
• The allergen management training can be delivered in other countries however candidates should be aware that the content was developed in accordance with current UK practice, protocols & guidance.

Venue:

• This Level 3 Food Allergy Management for Managers & Supervisors course can be run on any electronic device, but we recommend that a laptop/desktop is used to ensure that you can see the screen clearly.

Joining instructions:

• Shortly after you purchase your place on the course, we will email you your login details for the course.
• Visit this page to read the course joining instructions including everything you need to know about our e-learning courses.

Links:

• Food Hygiene Rating Scheme