Level 3 Award in Food Allergy Management for Managers and Supervisors

Level 3 Award in Food Allergy Management for Managers and Supervisors

Level 3 Award in Food Allergy Management for Managers & Supervisors course syllabus includes:

• Definitions & threats to health:
  • You will be able to identify the nature and threat of food allergies and intolerances, including the difference between a food allergy and food intolerance, and symptoms of a food allergy related attack. You will also gain an understanding of the terms anaphylaxis, Coeliac disease, and the threat of hidden allergenic ingredients.
• Laws & legal considerations:
  • You will learn about the effects of legislation affecting the production, serving and sale of food containing certain allergenic ingredients, including food labelling laws and the introduction of “Natasha’s law”. You will also be aware of legal penalties for non-compliance.
  • Topic covered in this section include:
    • Food Information for Consumers Regulation FIC 1169/2011 (2014)
    • 1990 Food Safety Act in regard to food allergies and intolerances.
    • The Food Information (Amendment) (England) Regulations 2019 also commonly referred to as “Nastasha’s law”.
    • The governance model and enforcement process in the UK on food premises with regard to food allergies and intolerances.
    • The potential legal consequences for not following the legal guidance on food allergens and intolerances.
• Allergenic ingredients:
  • You will be able to identify common food allergens including those named within the appropriate laws and guidelines published by the Foods Standards Agency and Foods Standards Scotland. You’ll be able to identify examples of food where the allergens are commonly found, and be aware of some non-allergenic replacements as alternative ingredients.
  • Topic covered in this section include:
    • Food ingredients named within allergenic ingredients list published by the Foods Standards Agency and Foods Standards Scotland (14 named allergens).
    • The existence of food allergies not covered by regulation 1169/2011 (EU FIC)
    • Identification of foods and food dishes where allergenic ingredients covered by regulation 1169/2011 (EU FIC) are commonly found.
    • Awareness of the threat of allergenic foods covered by regulation 1169/2011 (EU FIC) commonly used within other food products but that are not obvious in the foods title in general public knowledge, also referred to as hidden ingredients.
• Policy & premises management considerations:
  • You’ll learn about the importance of appropriate planning, policies and procedures in controlling the threat of allergenic ingredients.
  • You will be able to identify the:
    • Need for a systematic premises-wide approach to dealing with the threat of allergenic ingredients.
    • Relationship between the premises ‘HACCP plan, and an appropriate premises food allergy documented response (plan).
    • Stages and appropriate considerations in defining a premises food allergy policy position.
    • Scope, purpose and the most important considerations when writing a premises food allergy statement.
• Allergenic process control:
  • You’ll learn about the importance of appropriate approaches and procedures in working with, and preventing cross contamination of, allergenic ingredients.
  • Topic covered in this section include identifying:
    • The importance of an appropriate premises-wide response to the threat of food allergies and intolerances.
    • Understand the potential impact of an inappropriate or inadequate response.
    • Appropriate processes and practices to control allergenic threats during food storage, preparation, cooking and assembly of foods.
    • The steps in creating and maintaining ingredient declarations for food produced within the premises for immediate or later unpackaged service or hot-holding.
    • The steps in creating and maintaining allergenic ingredient labelling for food produced, assembled or repackaged for later sale or service.
• Communication & customer considerations:
  • You’ll learn about the importance of appropriate communication regarding allergenic ingredient content, in the recipes and ingredient panels or ingredient declarations.
  • You’ll be able to offer simple recommendations for adapting recipes for allergy sufferers.
  • Topic covered in this section include identifying:
    • The need for, and appropriate responses to, clear verbal communication regarding the use of allergenic ingredients between front of house staff and the customer, or any person communicating on behalf of vulnerable individuals.
    • The need for, and appropriate responses to, clear written and printed signage and communication regarding the use of allergenic ingredients within the premises including with the person communicating on behalf of vulnerable individuals.
    • The need for, and appropriate clear and unambiguous communication between front of house staff and rear of house (kitchen) staff.
    • Examples of inappropriate or inadequate front-of-house communication or operation practices procedures that could endanger health of food allergy or intolerance sufferers.

Certificate:

• QUALIFI Level 3 Award in 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 Award in 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 Award in 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