Introduction to Allergens
The Introduction to Allergens course gives food handlers and hospitality staff the knowledge to safely manage allergens, prevent cross-contamination, and meet legal obligations. In just half a day, learners will gain the confidence to protect customers and safeguard their business.
£25.00
This qualification provides food handlers and catering staff with the essential knowledge to manage allergens safely and protect customers. With food allergies affecting a growing number of people, it is a legal and moral responsibility for food businesses to handle, label, and serve food correctly.
Learners will gain a clear understanding of the 14 major allergens, how to prevent cross-contamination, and how to communicate allergen information accurately to customers.
Course Structure
– Duration: Half-day course (typically 3–4 hours)
– Delivery: Virtual or classroom-based
– Level: Accredited by Highfield Qualifications
Course Content
– What allergens are and why they matter
– The 14 major food allergens
– Allergen legislation and customer rights
– Identifying allergen risks in the workplace
– Cross-contamination prevention measures
– Effective communication with customers and colleagues
Assessment
Multiple-choice assessment at the end of the course
Certification
Learners who successfully complete the course will receive a Highfield Certificate in Introduction to Allergens, demonstrating compliance with food safety legislation.
Who is this course for?
– Food handlers, chefs, and catering staff
– Front-of-house staff serving food and drink
– Managers and supervisors responsible for allergen safety