This qualification is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry. The objective of the qualification is to support a role in the workplace. It is designed to provide knowledge and understanding of food allergens and foods commonly causing 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.
How long will it take?
This qualification has a recommended 4 hours guided learning and is usually achieved by taking a half-day classroom-based course. There are no subject specific pre-requisites and the qualification is suitable for learners aged 14+. It is recommended that learners undertaking the qualification have a minimum of level 1 in English and maths or equivalent.
How is the qualification assessed?
This qualification is assessed by an end-of-course 15 question multiple choice exam paper. The pass mark for the paper is 9 out of 15 questions correct (60%).
Individuals achieving this qualification may wish to progress on to other food safety and allergens related qualifications, such as Level 3 Award in Food Allergen Management in Catering (RQF) and the Level 2 Award in Food Safety in Catering (RQF).
We offer flexible course dates and can organise training around school holidays or training days, we also offer weekend or evening courses.
For group bookings simply complete the form on CONTACT US with details of your request.
Please take the time to read our Course Booking Terms and Conditions