Food Allergen Management in Catering HABC Level 3 Award

Introduction

This qualification is aimed at learners involved in the purchase, delivery, production and service of food in the catering industry, or who own or manage a smaller catering business.

It has been designed to provide knowledge and understanding of control of food ingredients, including allergens, at all stages of food purchase and production.

Units / Modules

• The manager’s role in ensuring food ingredients are effectively managed
• Accurate communication of ingredient information from supplier to consumer
• The importance of practical controls to reduce the risk of allergenic contamination
• Methods of managing ingredient controls and procedures

How will you be assessed?

Multiple-choice exam paper

Entry Requirements

We recommend learners are a minimum of 16 years of age. Learners, whatever their age, are physically capable of completing the practical assessment. It is also advised that learners have a minimum of Level 1 in English.