Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) 603-1396-1

Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) 7 Appendix 1: Qualification content Unit 1: Food Allergen Awareness and Control in Catering Unit number: H/615/6738 Credit: 1 GLH: 4 Level: 2 Learning Outcomes Assessment Criteria The learner will The learner can 1. Understand the characteristics and consequences of food allergies and intolerances 1.1 Recognise the importance of providing accurate allergen information and the potential implications of failing to provide correct information to consumers 1.2 Identify the common symptoms of allergic reactions and food intolerances 1.3 Identify common food allergens and foods commonly causing intolerances 2. Understand procedures for identifying and controlling contamination from allergenic ingredients 2.1 Know common sources and vehicles of contamination, and appropriate hygiene controls that food handlers should follow to prevent allergenic contamination in catering businesses 2.2 Identify food allergen cross contamination hazards and controls at specific process steps from purchase to service 3. Understand procedures for the accurate communication of allergen information to consumers 3.1 Identify methods of locating accurate allergen information 3.2 Recognise how allergen information can be provided effectively