Level 3 Allergen Management
The Allergen Management course is aimed at owners, head chefs, managers, supervisors and chefs but also food handlers serving and preparing open foods. The qualification is also suitable for those owning/managing smaller catering business Food allergens are a food safety hazard.
What am I going to learn?
This one day course will explain how you can make your business compliant by:
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
Is there a test involved?
The examination paper for this qualification is a 1 hour test of 30 questions. To achieve a pass, learners must answer at least 18 out of 30 questions correctly. Tests are marked by the Awarding Body and the results/certificate are not available on the day of the course.
How am I going to learn?
Watch and learn with Hygiene Sue - Virtual learning. The course contains a series of easy to follow modules recorded by Sue Richardson, practice multiple choice questions exams. Ongoing support provided.
Things you should know The course, workbooks and exam paper are available only available in English.
"If you don’t pass the first time, the second time is free"
Hygiene Sue - Policies and Procedures
Hygiene Sue fully supports the principles of equality and diversity, safeguarding young people and vulnerable adults and the right to a fair assessment .We are committed to satisfying these principles in all our activities and published material. A copy of our policies and procedures are available here