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) 7 Appendix 1: Qualification content Unit 1: Food Allergen Management in Catering Unit number: D/615/7614 Credit: 1 GLH: 7 Level: 3 Learning Outcomes Assessment Criteria The learner will The learner can 1. Understand the manager’s role in ensuring that food ingredients and allergens are effectively managed 1.1 Explain the responsibilities of employers and managers in ensuring food ingredients and allergens are effectively managed in line with good practice 1.2 Summarise the importance of food ingredient and allergen management procedures 2. Understand procedures relating to the communication of ingredient information from supplier to consumer 2.1 Outline ways to obtain accurate ingredient information from suppliers 2.2 Outline suitable methods of communication at process steps throughout food production in a catering environment 2.3 Explain the importance of staff training with regard to allergen and ingredients control 3. Understand the importance of implementing practical controls to prevent contamination and cross contamination from allergenic ingredients 3.1 Assess how good practices can be implemented or adapted to facilitate the control of allergenic contamination from purchase to service 4. Understand methods for managing ingredient controls and procedures 4.1 Recognise factors to consider when determining likely risk from allergens and other food ingredients in a catering premises 4.2 Outline ways to develop food ingredient control systems, monitoring and recording ingredient control procedures 4.3 Describe suitable corrective actions to take when allergen contamination has occurred 4.4 Identify methods for verifying and reviewing food ingredient controls and procedures