Highfield Level 3 Award in Food Allergen Management in Catering (RQF) 603-1720-6

Highfield Level 3 Award in Food Allergen Management in Catering (RQF) 10 o Systems in place for substitution, changes and local purchases o Systems for changes to suppliers and ingredients o Implementing delivery controls for allergens (labelling, monitoring etc.) • Design o Assessing workflow to avoid contamination o Implementing controls in storage o Dedicated equipment and work areas • Personal hygiene o Ensuring measures are in place for provision of protective clothing and its use o Controlling allergenic hazards from personnel, including overcoming barriers to handwashing and job allocation, movement and supervision of personnel in respect of allergen control • Cleaning o Organisation of cleaning for allergens, including methods and its supervision. o Provision of suitable equipment and chemicals o Management of waste in regard to allergen control o Spillage control • Preparation and cooking o Recipe and menu development control, management of changes to ingredients, preparation and cooking of dishes not on the regular menu and variations to standard recipes. o Controlling order of production o Implementing cooking controls (dedicated area, equipment, fryer etc.) o Plating and garnish control o Management of leftovers and labelling • Service controls o Identification of ingredients for service, including allergen free dishes o Procedures for segregation, labelling and provision of equipment for allergen free food o Control of self-serve, event catering, delivered orders (for example working lunches) and buffets with regard to allergens Learning Outcome 4 Factors to consider when determining likely risk from allergens to include: • Importance of assessing risk and being aware of ingredients in food products and meals • Factors to consider regarding food ingredients that must be declared as an ingredient and those of global interest/concern, including: o Physical nature of allergen o Awareness of threshold implications o Any particularly vulnerable groups in the population o Common symptoms of an allergic reaction o Common derivatives of allergens and ingredients of global interest/concern • Interpretation of food labels and recipes to identify ingredients