About the Course
Highfield Level 2 Award in Food Allergen Awareness and Control in Catering
This accredited qualification is designed for food handlers and staff working in food preparation or service roles within the catering industry. It provides vital knowledge of food allergens and foods that commonly cause intolerances, including their characteristics, symptoms, and potential effects on individuals.
Learners will explore the importance of clear communication about allergenic ingredients to customers, legal labelling requirements, and the practical steps that can be taken to reduce the risk of allergen cross-contamination in a working kitchen or food service setting.
Topics include:
Common food allergens and intolerances
Legal responsibilities and food labelling
Communication with customers and colleagues
Cross-contamination risks and controls
Staff responsibilities and best practices
This qualification supports compliance with food safety regulations and promotes safer food handling practices in line with current industry standards.
AssessmentThe qualification is assessed through a short multiple-choice test (15 questions), with a pass mark of 60%.
ProgressionSuccessful learners may progress to:
Level 3 Award in Food Allergen Management in Catering
Level 2 Award in Food Safety in Catering