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) 9 • Ensuring menu descriptions and available information are correct against the ingredients supplied Methods of communication at process steps to include: • Labelling and menu information to meet consumer requirements relating to allergens and ingredients, including: o Labelling requirements o Use of ‘may contain’ claims o Menu requirements o Changes/alterations to ingredients communicated • Ways to achieve this: o Effective communication between all departments from purchase to service o Effective communication of allergenic ingredients with customers i.e. ▪ Accurate ingredient information ▪ Potential to eat from a standard menu item ▪ Potential to eat a standard menu item with some things left off e.g. sauce, wafer biscuit (knowing what can and can’t be achieved within the business) ▪ Whether staff can prepare something specially in an area free from the allergen ▪ Times when appropriate that staff suggest to the allergic person that precautions currently in place might not be adequate to protect them from contact with the allergen they need to avoid o Effective responses to questions regarding allergens from customers o How to communicate standards and procedures to other staff members • How to ensure Information about allergens and their control is easily accessible at all times in a verifiable way • Dealing with cultural and language issues The importance of effective staff training regarding allergens, including; • Induction and ongoing training practices • Regular update training, including training in new procedures/changes to existing controls Learning Outcome 3 How good practices can be implemented or adapted to facilitate the control of allergenic contamination from purchase to service, including: • Awareness of principal causes of contamination hazards: o Human factors (including lack of effective supervision) o Unsatisfactory or absence of labelling o Cross-contamination o Handling issues o Storage o Service o Menu information and labelling • Purchase and supply o Importance of specifications and purchase controls