Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) 603-1396-1

Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) 8 Unit Guidance Learning Outcome 1 1.1 Why it is important to provide accurate allergen information and the implications of not doing so, including: • Risk of allergy related illness/death. • Risk of fines, imprisonment, legal costs, civil actions. • Providing safe food, possible recall. • Effect on reputation/profit. 1.2 Symptoms of allergic reactions and food intolerances, including: • Typical symptoms of food allergy and intolerance, including mild and life threatening. • Basic information regarding what to do if a customer suffers an allergic reaction, including emergency action for anaphylaxis. 1.3 Common food allergens and foods causing intolerances, including: • Main food ingredients which cause allergic reactions and food intolerances and illnesses (e.g. Coeliac disease). • Current allergens required to be identified. Learning Outcome 2 2.1 Common sources and vehicles of allergenic contamination and appropriate hygiene controls: • Common vehicles/sources to include hand and food contact surfaces, in particular in all food storage areas (including dry, refrigerated and frozen), food packaging, personnel (including hands), cloths, utensils. • Controls include personal hygiene, cleaning, equipment. 2.2 Allergenic cross-contamination hazards and controls: • Controls at specific process steps to include delivery, storage, preparation, cooking, display and service. • Action to take if accidental contamination occurs. Learning Outcome 3 3.1 Methods of locating accurate allergen information: • Interpreting labels and recipes, food dishes which may contain hidden allergens, identifying presence of allergens by referring to delivery notes/recipes/product labels, specifications/ingredient lists and allergy file. 3.2 How allergen information can be provided effectively: • Written and verbal communication both internally and to customers. • Different ways information may be communicated to staff e.g. competent named people front of house and in kitchen or all staff trained.