About Course

This qualification is for those learners involved in the purchase, delivery, production and serving of food in the catering industry. Topics included in this qualification include: food allergy and food intolerance and the responsibilities to effectively manage these, characteristics of food allergies and food intolerances, procedures relating to the accurate communication of ingredient information, from supplier to consumer, hygiene considerations with regard to allergen and ingredient control and procedures relating to the control of contamination and cross-contamination of allergenic ingredients. The qualification is also suitable for those owning/managing a smaller catering business.

Qualification Awarding Body
Highfield Qualifications  - UK

​Entry Requirements
Age : 16 years or above

Course Duration

 Seven (7) Hours

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Course Fees

INR 7000 / USD 90

​​​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

• Identify the difference between a food allergy and a food intolerance

• State the responsibilities of employers in ensuring food ingredients are effectively managed

• Summarise the importance of food ingredient management procedures

• Identify common food allergens

• Identify the common signs and symptoms of an allergic reaction

• Identify how to obtain accurate ingredient information

• State the requirement for allergen and ingredient labelling

• State the importance of communication relating to allergen and ingredients control

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

• State the importance for high standards of personal hygiene when dealing with food production

• Outline procedures for effective cleaning supporting allergen management

• Identify the importance of effective waste disposal for allergens

• State the importance for checking supplier deliveries

• Identify how to best store ingredients to reduce contamination

• Identify how work flow designs can support in the effective management of allergens

• Identify methods for identifying and controlling food ingredients from purchase to service

• Identify actions to take where allergen contamination has occurred

• Identity methods for evaluating food ingredient controls and procedures

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

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Certification​

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

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Qualification Documents