Allergens

A food allergy results in a person having an atypical response to a particular food. To avoid individuals suffering from these responses, it is essential for all those responsible for the purchase, delivery, production and serving of food in the catering industry to have an excellent knowledge of allergens and their control.

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Course Objectives

Highfield Level 2 Award in Food Allergen Awareness and Control in Catering
Highfield Level 3 Award in Food Allergen Management in Catering (RQF)

Allergen

Number Programs Description
1 Highfield Level 2 Award in Food Allergen Awareness and Control in Catering The qualification 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.
2 Highfield Level 3 Award in Food Allergen Management in Catering (RQF) These include the manager's role in ensuring that food ingredients and allergens are effectively managed, procedures relating to the communication of ingredient information from supplier to consumer, the importance of implementing controls to prevent contamination from allergenic ingredients, and the methods for managing ingredient controls and procedures.

Qualifications are Awarded by

highfield Highfield COTHM COTHM

Tuition Fee & Charges (PAK Rupees)

Levels of Qualification & Traings
Highfield Level 2 Award in Food Allergen Awareness and Control in Catering 10,000/-
Highfield Level 3 International Award in Food Allergen Management 25,000/-