Highfield Level 2 International Award in Food Allergen Awareness and Control in Catering

Learning Outcome:
1.1 Importance of providing accurate allergen information and the implications of not doing so,
including:
• Risk of allergy related illness/death.
• Risk of fines, imprisonment, legal costs, civil actions.
• Providing safe food, possible recall.
• Effect on reputation/profit.
1.2 Symptoms of allergic reactions and food intolerances, including:
• Typical symptoms of food allergy and intolerance, including mild and life threatening.
• Basic information regarding what to do if a customer suffers an allergic reaction, including emergency action for anaphylaxis.
1.3 Common food allergens and foods causing intolerances, including:
• Main food ingredients which cause allergic reactions and food intolerances and illnesses (e.g. Coeliac disease).
• Current allergens required to be identified.
Learning Outcome 2
2.1 Common sources and vehicles of allergenic contamination and appropriate hygiene controls:
• Common vehicles/sources to include hand and food contact surfaces, in particular in all food storage areas (including dry, refrigerated and frozen), food packaging, personnel (including hands), cloths, utensils.
• Controls include personal hygiene, cleaning, equipment.
2.2 Allergenic cross-contamination hazards and controls:
• Controls at specific process steps to include delivery, storage, preparation, cooking, display and service.
• Action to take if accidental contamination occurs.
Learning Outcome 3
3.1 Methods of locating accurate allergen information:
• Interpreting labels and recipes, food dishes which may contain hidden allergens, identifying presence of allergens by referring to delivery notes/recipes/product labels, specifications/ingredient lists and allergy file.
3.2 How allergen information can be provided effectively:
• Written and verbal communication both internally and to customers.
• Different ways information may be communicated to staff e.g. competent named people front of house and in kitchen or all staff trained.
• Need to make information available to consumers, importance of information being regularly updated and accurate.
• Communicating allergen information to customers:
o encouraging information sharing
o information all staff should know (depending on the system used in the business)
o what to do if you do not know answers to customer questions regarding allergens
o reporting and communicating problems and changes regarding allergens.