Level 2 Award in Food Allergen Awareness and Control in Catering

Introduction

The introduction welcomes you to the course, explains the importance of allergen awareness as both a legal and moral duty, outlines who the course is for, and sets out the main objectives and structure of the training.

The Different Food Allergies

We get the course underway by exploring what food allergies are and how they are different from food intolerances, including common symptoms and why it's important to listen to customer information.

The Severity of Getting it Wrong

This unit explains the serious consequences of allergen mistakes, including health risks, legal responsibilities, and business impacts. Learners explore real-life cases, Natasha’s Law, and why strict allergen safety is essential in catering.

Symptoms of Allergic Reactions and Food Intolerances

Now it is time to turn our attention to the symptoms of food allergies and food intolerances, as they are significantly different. We'll also cover what to do is a customer suffers an allergic reaction.

Identifying Common Food Allergens and Foods Causing Intolerances

This final unit of Module 1 introduces the 14 major food allergens and common foods causing intolerances. You'll also discover hidden allergen sources and how to confidently identify risks when preparing or serving food.

Preventing Allergen Contamination

To get Module 2 underway, you'll explore how allergens spread in catering environments and the small mistakes that cause big risks. You'll learn to spot common sources of cross-contact, such as hands, surfaces, and equipment, and understand how to prevent them.

The Law Behind the Label: Food Safety and Allergen Regulations

In this unit, you'll learn about the Food Hygiene Regulation and HACCP principles, and how they apply to allergen control. You'll see how legal responsibilities translate into everyday kitchen practices, from hygiene and cleaning to labelling and storage.

Allergen Control in Action: Clean, Separate, Safe

In this unit, you'll focus on everyday practices that prevent allergen contamination. You'll learn about personal hygiene, effective cleaning, safe equipment use, and proper storage and labelling to keep food safe

Allergenic Cross-Contamination Hazards and Controls

In this unit, you'll learn how allergen risks can appear at every stage of food handling, from delivery to service. You'll explore common cross-contamination hazards and the controls you can use to stop them.

Preparation to Cooking

In this unit, you’ll look at allergen hazards in different catering settings. You’ll learn how to apply control measures in real-world scenarios to reduce risks and keep food safe.

Preventing Cross-Contact at Display, and the What If

In this unit you'll learn to identify cross-contact risks during the display and service stage, and how you can apply safe practices. You'll also learn how to respond accurately if accidental allergen contamination occurs.

Methods of Locating Accurate Allergen Information

in this opening unit of the module, you'll learn how to identify accurate allergen information and explain why allergen details must be checked regularly.

Allergen Management through Recipes and Records

In this unit you'll learn about how the use the tools to identify allergens accurately, and explain the tools purposes.

Communicating Allergen Information Effectively

In this unit you'll learn about the importance of written communication and how it helps share allergen information.

Verbal Communication and Internal Allergen Awareness

In this final unit of module 3, you'll learn how to communicate allergen information, and how internal communication can be used to support allergen safety.

Revision and Key Takeaways

This unit focuses on revising the key information to help you prepare for the official qualification exam.

Preparation for your Exam

This unit outlines the ways you can take your exam, the equipment you will need to take your exam online, what happens when you send us your exam booking form, the process for setting up your devices in preparation for your exam, and some handy exam tips.