This unit is designed to address basic awareness of food allergies within a professional catering environment, and address basic considerations when planning menus and preventing allergenic cross-contamination within a food preparation or food service area. It is intended to be completed by all staff working with food in both paid and volunteer roles at pubs, restaurants, takeaways, cafes, delis, schools, and any other catering setting serving food to the general public.
This award seeks to address the need for food handlers to be aware of food allergies, how they affect people, and how the issue should be handled by catering staff including those advising and serving customers, those cooking and preparing the food, and those designing menus and ordering ingredients. The award considers recent changes to laws and guidance regarding food allergens including changes to food labelling and producer/seller responsibilities and accountabilities.
This programme incorporates recognised syllabus learning outcomes, guidance from FSA Food Standard Agency, Environmental Health Officers, and appropriate professional bodies.