Level 3 Allergen Management

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If you supervise food handling or allergen controls in any setting, proper training is essential. The Highfield Level 3 Allergen Management course delivers you an accredited allergen certificate that gives you practical skills to manage the 14 major allergens – perfect for helping medium-sized businesses protect customers and meet legal requirements

Course Content

The Level 3 Allergen Management qualification meets current food industry requirements, and is designed to provide in depth information on the management of allergens, food hygiene and safety.

Modules include:

Ensuring that food ingredients and allergens are effectively managed;
Understand the characteristics of food allergies and food intolerances;
Understand procedures relating to the accurate communication of ingredient information, from supplier to consumer;
Understand hygiene considerations with regard to allergen and ingredient control;
Understand procedures relating to the control of contamination and cross-contamination of allergenic ingredients.
Understanding current and forth coming allergen laws, including Natasha's law

Assessment and Certification

The Level 3 Allergen Management course is accredited by Highfield (HABC) and the exam can be taken online with Highfield Remote Invigilation or paper based in a classroom environment.

To pass the L3 Allergen Management qualification, you must take a 30-question externally set and marked multiple-choice question examination.
To achieve a pass grade, learners must score at least 18/30.
To achieve a distinction score at least 24/30.
The duration of the examination is 1 hour.
On successful completion of the course you will be sent your results and certificate within 7 days

Hygiene Sue guarantee - If you don’t pass the first time the second time is free

Join the 100% of Hygiene Sue learners who pass their Level 3 Allergen Management on the first attempt.

Frequently Asked Questions

1. Who is the Level 3 Allergen Management course for? This qualification is designed specifically for owner-operators, managers, and supervisors. It is for those who are responsible for the purchase of ingredients, menu planning, and the management of staff to ensure that allergen information is accurate and risks are controlled.

2. Is this course legally required? Under UK food law (including Natasha’s Law), businesses must provide accurate allergen information and manage the risk of cross-contamination. This Level 3 qualification provides the "due diligence" evidence required by EHOs to prove that your management team is competent in handling these legal requirements.

3. Does this course cover Natasha’s Law? Yes. The training includes a thorough update on current legislation, including the requirements for PPDS (Pre-Packed for Direct Sale) food labelling, ensuring your business is fully compliant with the latest regulations.

4. What is the difference between Level 2 and Level 3 Allergen training?

Level 2 is for general staff to understand what allergens are and how to communicate with customers.
Level 3 is for those who design the systems. It teaches you how to lead an allergen audit, manage your supply chain, and create an allergen-safe culture in your kitchen or factory.

5. Is the certificate recognized by the BRCGS and EHO? Absolutely. This is a Highfield Level 3 Award in Allergen Management (RQF). It is a regulated qualification that satisfies the high standards required by Environmental Health Officers and third-party auditors like BRCGS.

6. Can I take this course if I am based outside the UK? Yes. Our virtual learning platform and remote invigilation make this accessible globally.

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