Level 3 Award in Food Allergen Management for Caterers.

53.7% of Food businesses still can’t identify the allergens included in a new piece of EU law which your business must comply with!peanuts1

Food allergies are an extremely significant topic within the western world, with up to 8% of children and 4% of adults are thought to have a food allergy of some description. Evidence suggests that the number of people with food allergies is on the increase, meaning food producers need to be increasingly aware of the risks associated with using allergenic ingredients and the potential effects it can have on their customers. In addition to this, the Food Information for Consumers Regulation (EU) No. 1169/2011 will come into force at the end of 2014, which will mean that for all UK businesses will need to comply with EU Food Information for Consumers regulations, which will change how allergen information is provided and presented for all foods. Having allergen information available for consumers will extend to non-pre-packed foods within the context of catering. From 13 December 2014, information on any of the ‘14 allergens’ which are used as ingredients will need to be provided for foods sold without packaging or wrapped on site.

This accredited qualification is aimed at those responsible for the purchase, delivery, production and serving of food in the catering industry. It is also particularly suitable for those who own or manage a catering business. Learners achieving this qualification will be able to apply their knowledge relating to the control of food ingredients at all stages of food purchase and production. They will also gain an understanding of the process for ensuring that accurate ingredient information is available for consumers at the point of sale and the controls that need to be in place in order to significantly reduce the risk of allergenic contamination.

The topics and learning outcomes of this course are regarded by the Foods Standards Agency as being important to maintaining good practice in the production, preparation and service of safe food.

For more details, please contact a member of our training team.

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