Due to the increased number of fatalities and illnesses in recent years a greater emphasis will be put on a business’s ability to deal with allergic customers during food hygiene inspections. This will affect the ‘confidence in management’ element of a Food Hygiene Rating given to food businesses by Environmental Health Officers.
It has been a legal requirement since December 2014 for allergen information to be provided for all foods, given or sold, by any business. The customer has a responsibility to tell you about their allergy or intolerance; however, it is your responsibility to ensure that you have allergen information for the food you serve and that it is accurate, consistent and verifiable.
Allergen Awareness - Level 2 Award
The qualification is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry. It is designed to provide knowledge and understanding of food allergens and foods that commonly cause intolerances, their characteristics and effects, the importance of effectively communicating information regarding allergenic ingredients to customers, and how staff can minimise the risk of cross-contamination from allergenic ingredients.
This qualification is supported by Allergy UK, who regard it as suitable staff training for catering outlets that wish to apply for their Allergy Aware Scheme
The course includes;
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Characteristics and consequences of food allergies and intolerances
Identifying and controlling contamination from allergenic ingredients
Accurate communication of allergen information to consumers
Insight and tips from our EHO’s as to what influences the Food Hygiene Rating they award to each business.
Guidance from our partners at West Yorkshire Trading Standards on food labelling and ‘free from”.
All learners will receive menu planning tools and the allergen matrix.
Half day; 3 hours
Multiple choice test