Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)

This qualification is designed for food handlers and catering staff involved in the preparation, handling, and service of food. It provides learners with the knowledge and understanding required to identify food allergens and ingredients that commonly cause intolerances, as well as the measures needed to protect customers with food allergies.

The course emphasises the importance of accurate communication, allergen management, and preventing cross-contamination to help ensure a safe dining experience and support compliance with industry best practices.

Learning Objectives

Upon successful completion of this course, learners will be able to:

• Understand the difference between food allergies, intolerances, and coeliac disease.
• Identify the major food allergens and foods commonly associated with intolerances.
• Recognise the potential effects and risks of allergic reactions.
• Understand the importance of providing accurate allergen information to customers.
• Communicate allergen information effectively within the workplace and to consumers.
• Identify situations where cross-contamination may occur and implement measures to prevent it.
• Apply safe food handling practices to minimise allergen risks.
• Understand individual and organisational responsibilities regarding allergen management.
• Support the development of a safe and allergen-aware food service environment.
• Contribute to compliance with food safety and allergen management requirements.