This qualification provides food handlers and catering staff with the essential knowledge to manage allergens safely and protect customers. With food allergies affecting a growing number of people, it is a legal and moral responsibility for food businesses to handle, label, and serve food correctly.
Learners will gain a clear understanding of the 14 major allergens, how to prevent cross-contamination, and how to communicate allergen information accurately to customers.
Duration: Half-day course (typically 3–4 hours)
Delivery: Virtual or classroom-based
Level: Accredited by Highfield Qualifications
What allergens are and why they matter
The 14 major food allergens
Allergen legislation and customer rights
Identifying allergen risks in the workplace
Cross-contamination prevention measures
Effective communication with customers and colleagues
Multiple-choice assessment at the end of the course
Learners who successfully complete the course will receive a Highfield Certificate in Introduction to Allergens, demonstrating compliance with food safety legislation.
Food handlers, chefs, and catering staff
Front-of-house staff serving food and drink
Managers and supervisors responsible for allergen safety
The Introduction to Allergens course gives food handlers and hospitality staff the knowledge to safely manage allergens, prevent cross-contamination, and meet legal obligations. In just half a day, learners will gain the confidence to protect customers and safeguard their business.
Start anytime. Instant access on purchase, study at your own pace, certificate on completion.
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