Description
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.
Course Structure
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Duration: Half-day course (typically 3–4 hours)
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Delivery: Virtual or classroom-based
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Level: Accredited by Highfield Qualifications
Course Content
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What allergens are and why they matter
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The 14 major food allergens
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Allergen legislation and customer rights
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Identifying allergen risks in the workplace
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Cross-contamination prevention measures
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Effective communication with customers and colleagues
Assessment
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Multiple-choice assessment at the end of the course
Certification
Learners who successfully complete the course will receive a Highfield Certificate in Introduction to Allergens, demonstrating compliance with food safety legislation.
Who is this course for?
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Food handlers, chefs, and catering staff
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Front-of-house staff serving food and drink
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Managers and supervisors responsible for allergen safety
