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) 11 Ways to develop food ingredient control systems, monitoring and recording ingredient control procedures to include: • The inclusion of ingredient control into existing food safety systems (HACCP based) or developing separate allergen control systems • The typical contents of a food ingredient control procedure, including allergen risk assessment • Developing an action plan for allergen management • The requirements for monitoring and recording ingredient control procedures, including: o Methods of monitoring at all stages of food production in a catering environment for foods intended for those with specific dietary requirements o Monitoring activities and performance against organisational standards and targets o The importance of up-to-date, accurate documentation and records, and examples of the type of records that may be used in a catering business Suitable corrective actions to include: • When to dispose of food • Potential to re-label or use in different product, including where products are decanted • Re-clean • Re-training of staff • Review of accuracy and currency of information provided to customers • Review of menu • Review of procedures • Need for additional monitoring and supervision, for example to take account of staff turnover, new staff, casual staff, staff covering a different work area or food service type, event booking teams • Complaints procedure, including logging complaints and reporting to avoid a recurrence Methods for verifying and reviewing controls and procedures to include: • Verification of procedures o Audit o Benchmarking against industry standards o Reference to allergy related incidents within the industry o Importance of reviewing and implementing procedures to investigate an allergenic related allegation • The importance of providing feedback to the people responsible for the food safety procedures and the types of issues you need to address • Need for regular review/update when changes occur including: o Suppliers and ingredients o Menus o Methods of food production o Change in staff • Change in premises/workflow or equipment used