This qualification is aimed at individuals responsible for the purchase, delivery, production, and serving of food in the catering industry and is also suitable for those who own/manage a small catering business. This qualification is supported by Allergy UK, which regards it as suitable staff training for catering outlets that wish to apply for their Allergy Aware Scheme.
UK Level-03 Award in Food Allergen Management in Catering (RQF)
All qualifications of COTHM Pakistan & Dubai are awarded by the highly recognized national and topnotch British, European, Canadian, and American awarding bodies. These qualifications are highly-acclaimed by the hospitality and tourism industry globally and the graduates stand a great chance of employment and career development.
This qualification is aimed at individuals responsible for the purchase, delivery, production and serving of food in the catering industry and is also suitable for those who own/manage a small catering business. This qualification is supported by Allergy UK, who regards it as suitable staff training for catering outlets that wish to apply for their Allergy Aware Scheme.
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.
On the successful completion of this qualification, learners may wish to continue their development by completing one of the following qualifications/training:
- Highfield level 3 and 4 food safety qualifications
- Highfield level 3 HACCP qualifications
| Topics | 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. |