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Food Safety

Highfield Level 2 Award in Food Allergen Awareness in Catering

Under the Food Information Regulations 2014, food business operators have a legal responsibility to provide complete and correct food allergen information to customers. These regulations apply to all catering and retail businesses that serve or sell loose foods.

Who is this qualification for?

The qualification is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry.

How long will it take?

To complete this qualification learners should expect to undertake 5 hours of learning in total.

Topics covered

The qualification is designed to provide knowledge and understanding of food allergens and foods that commonly cause 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.

Assessment method

This qualification is achieved by attending a 5 hour course and assessed by multiple-choice examination.

This qualification is supported by Allergy UK, who regard it as suitable staff training for catering outlets that wish to apply for their Allergy Aware Scheme.

Highfield Level 4 Award in Health and Safety in the Workplace (RQF)
Course Rating:
5/5

Skill Level
Intermediate

Who is it aimed at?
The qualification is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry.

Accreditation
The learner will receive an accredited certificate following an assessment.

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Highfield Level 2 Award in Food Safety

The objective of this qualification is to prepare learners for employment in catering role, or to support a role in the workplace. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food, and are as follow:
  
  •  An introduction to food safety
  •  Microbiological hazards
  •  Contamination hazards and controls
  •  Food poisoning and its control
  •  Personal hygiene
  •  Design of premises and equipment
  •  Cleaning and disinfection
  •  Food pests and control
  •  Food safety management from purchase to service
  •  Food safety law and enforcement
  •  Revision and examination technique
What Food Safety Certificate Do I Need?
Course Rating:
5/5

Skill Level
Beginner

Who is it aimed at?
The objective of this qualification is to prepare learners for employment in catering role, or to support a role in the workplace.

Accreditation
The learner will receive an accredited certificate following an assessment.

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