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Food Safety

Level 3 Award in Allergen Management

Control allergen risks from ingredients and suppliers through to service.

Intermediate1 dayEnglish or ArabicHighfield

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Course overview

The Highfield Level 3 Award in Food Allergen Management in Catering helps supervisors and managers control allergen risk throughout their operation, from ingredient purchasing to menu design and service.

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With allergen labelling laws tightening worldwide, the course gives teams a clear, practical approach to identifying the 14 major allergens, preventing cross-contact and communicating accurate information to customers.

Key takeaways

  1. 01Explain food allergy, intolerance and coeliac disease and their symptoms
  2. 02Identify the 14 major allergens and where they hide in recipes
  3. 03Control allergen cross-contact in storage, preparation and service
  4. 04Provide accurate allergen information to customers
  5. 05Train and supervise staff to follow allergen procedures

Course outline

  1. Day 1
    Allergens and their control
    • Allergy, intolerance and anaphylaxis
    • The 14 major allergens
    • Ingredient sourcing and supplier specifications
    • Preventing cross-contact
    • Labelling, menus and customer communication
    • Assessment

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Frequently asked questions

Is this course only for catering?

It is written for catering but is equally useful for food retail and light manufacturing teams.

How long is the exam?

A 45-minute multiple-choice examination at the end of the day.

How do I choose the right course?

Compare your professional goals, experience and preferred format, or ask an adviser to help.

Are courses available online?

Yes. Live virtual and in-house options are available depending on the programme.

Will I receive a certificate?

Certificate requirements depend on the programme and awarding organisation.

Where this course runs

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