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Highfield Level 3 Award in Food Allergen Management in Catering (RQF)

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About Course

This qualification is aimed at learners responsible for the purchase, delivery, production and service of food in the catering industry. It is also suitable for those owning/managing a smaller catering business. The objective of this qualification is to support a role in the workplace. Learners achieving this qualification will have knowledge and understanding relating to the control of food ingredients, including allergens, at all stages of food purchase and production. Topics covered include the manager’s role in ensuring food ingredients are effectively managed, accurate communication of ingredient information from supplier to consumer, the importance of practical controls to reduce the risk of allergenic contamination and methods of managing ingredient controls and procedures. 

Qualification Awarding Body
Highfield Qualifications  - UK

​Entry Requirements
Age : 16 years or above

Course Duration

 Seven (7) Hours

Course Fees

INR 10500 / GBP 105 / USD 135

​​​Modes of Study

  • ​Online

  • Classroom

  • In-House

  • Blended

​​Mode of Exam

  • ​Online

Guidance on Assessment

  • ​Assessment Method : Multiple Choice Question

  • No. of  Questions : 30

  • Pass mark : 18/30 (60%)

  • Distinction : 24/30 (80%)

  • Exam Duration : 60 Minutes

Course Content

  • Explain the responsibilities of employers and managers in ensuring food ingredients and allergens are effectively managed in line with good practice

  • Summarise the importance of food ingredient and allergen management procedures

  • Outline ways to obtain accurate ingredient information from suppliers

  • Outline suitable methods of communication at process steps throughout food production in a catering environment

  • Explain the importance of staff training with regard to allergen and ingredients control

  • Assess how good practices can be implemented or adapted to facilitate the control of allergenic contamination from purchase to service

  • Recognise factors to consider when determining likely risk from allergens and other food ingredients in a catering premises

  • Outline ways to develop food ingredient control systems, monitoring and recording ingredient control procedures

  • Describe suitable corrective actions to take when allergen contamination has occurred

  • Identify methods for verifying and reviewing food ingredient controls and procedures

The exam is conducted via Highfield E-assessment and is remotely invigilated online at your home or your workplace.​

Exam Requirements

  • Photographic ID [Passport / Driving Licence / National ID ]

  • PC/Laptop - PC or Laptop running Windows 7 or higher, or a Mac running iOS X or higher

  • Webcam

  • Smartphone running Android 4.1 or IOS 8.0 with camera / video functionality.

  • Good internet connection

  • Personal email address


  • Successful candidates receive a certificate from the Highfield Awarding Body for Compliance.

Qualification Documents

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