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. Equally essential for the food handlers, is to have a basic understanding of nutrition and the requirements of special diets to enable the planning and provision of well-balanced meals that will have a positive impact on health.

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Course Objectives

Highfield Level 3 International Award in Food Allergen Management

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) Topics covered by this level 3 allergen qualification include common allergens, cross-contamination, personal hygiene, food ingredient management procedures and anaphylaxis.

Qualifications are Awarded by

highfield Highfield COTHM COTHM

Tuition Fee & Charges (PAK Rupees)

Levels of Qualification & Trainings
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/-