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Highfield International is a leading UK-based awarding organization that provides internationally recognized qualifications in compliance, safety, and workplace skills. It is widely accepted across the GCC, including Saudi Arabia, for regulated and professional training programs.
Highfield International Level 3 International Award in Food Allergen Management
Course Overview
The Highfield Level 3 International Award in Food Allergen Management is designed for individuals involved in the purchasing, preparation, handling, and serving of food in the catering and hospitality industry.
The course provides essential knowledge on food allergies and food intolerances, legal responsibilities, and the correct procedures for communicating ingredient information from supplier to customer. Learners will also understand how to prevent cross-contamination and maintain safe food handling practices.
Key Takeaways
By the end of this course, participants will be able to:
- Understand the difference between food allergy and food intolerance
- Recognize common allergenic ingredients
- Communicate accurate food information to customers
- Prevent cross-contamination in food preparation
- Apply safe hygiene and allergen control procedures
- Understand the responsibilities of food handlers and businesses
Course Outline
1. Introduction to Food Allergies and Intolerances
This section explains what food allergies and intolerances are, how they affect individuals, and why proper allergen management is essential in the food industry.
2. Legal Responsibilities and Allergen Management
Participants will learn about the responsibilities of food businesses and food handlers in managing allergens and protecting customers from allergic reactions.
3. Identifying Allergenic Ingredients
This module focuses on common allergenic foods and how to identify them in raw materials, ingredients, and finished food products.
4. Accurate Communication of Ingredient Information
Learners will understand the importance of providing clear and accurate ingredient information to customers, especially those with allergies or food intolerances.
5. Preventing Cross-Contamination
This section explains how allergens can spread during food preparation and how proper handling procedures can reduce the risk of contamination.
6. Hygiene and Allergen Control Procedures
Participants will learn how good hygiene practices and proper food handling procedures help in controlling allergens and maintaining food safety.
7. Final Assessment
The course concludes with a multiple-choice assessment to ensure participants understand the key principles of food allergen management.
Who Should Attend?
This course is ideal for:
- Chefs and kitchen staff
- Food handlers and catering staff
- Restaurant supervisors and managers
- Catering business owners
- Food safety officers
- Anyone responsible for food preparation or serving
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