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) 8 Amplification 3.1 practices – a variety of relevant practices, including hygiene and cleaning practices, purchase and supply practices, preparation and cooking practices etc ( see indicative content for further detail ). Indicative content Learning Outcome 1 Responsibilities of employers and managers to include: • Commitment to providing suitable equipment and premises in order for adequate allergen control to take place • Commitment to developing and implementing suitable allergen control policies and procedures from purchase to service • Systems for the regular monitoring of controls and putting timely and suitable corrective actions in place • Providing suitable training to all staff on an ongoing basis regarding recognising allergenic contamination hazards and how to report them, including legislative updates • Ensuring the allergen control policy is carried out by all staff • Creating, improving and assessing a positive culture in relation to food allergen management Importance of ingredient and allergen management procedures to include: • The consequences of poor ingredient control for food businesses, customers and employees: o Moral ▪ Ensuring accurate information is provided to reduce the likelihood of a customer suffering a reaction ▪ Allergies are increasing worldwide and can be fatal o Economic ▪ Following appropriate controls so that premises can maintain a good reputation o Legal compliance ▪ Regarding food safety, labelling and information for food businesses and consumers Learning Outcome 2 Ways to obtain accurate information to include: • Transfer and continuity of ingredient information from suppliers and throughout the process, including: o Suppliers (including delivery, wholesale and mail order) o Storage o Preparation o Cooking o Service (either by managers or those who have been fully trained regarding allergens and their control, i.e. designated personnel) • Traceability • Using reputable suppliers and potential for food fraud substitutions