Level 3 Food Allergen Management for Catering Course

Get trained by an Environmental Health Officer and Food Allergen Management Expert

What you'll learn
Explain the importance of controlling allergens in a food business, including moral, economic and legal reasons.
Explain the differences between food allergy, food intolerance, and coeliac disease, including symptoms and potential health consequences.
Identify the 14 named allergens that must be declared by law, and state common and hidden sources across a range of foods.
Understand what to do when a customer asks about allergens outside of the 14 named in the legislation.
Explain the meaning of ‘gluten-free’, ‘very low gluten’, and ‘free-from’ claims, and how to interpret allergen labelling.
Explain the key legal requirements for food businesses regarding allergens and the consequences of non-compliance.
Explain the principles of allergen labelling and how to provide accurate allergen information for prepacked, Prepacked for Direct Sale (PPDS) and non-prepacked
Describe how to access and verify allergen content using written information, product labels, recipes and delivery documentation.
Explain how allergen cross-contamination can occur and how to prevent it at all stages of food handling.
Explain how to create and implement an effective allergen policy and how to integrate allergen controls into a HACCP-based Food Safety Management System includi
Explain how to prepare food safely for someone with a food allergy, food intolerance or coeliac disease, including step-by-step controls.
Describe how to communicate effectively with customers about allergens, including how to handle requests and explain cross-contamination risks.
Describe the manager or supervisor’s role in allergen management and in creating a culture where allergens are taken seriously.
Explain what effective allergen training should cover for both front of house and back of house and how to deliver it in a way that supports understanding and c
Explain how to respond to allergen incidents, including anaphylaxis, and how to investigate near-misses and update procedures.
Understand the key things a manager should do to lead on allergen safety, including setting clear standards, training and supervising the team, ensuring accurat

Requirements
There are no specific requirements for this Food Hygiene and Safety Course. This course is designed for individuals at all levels of experience and is suitable for both beginners and those with experience of working with food. The course is online so you will need access to a computer or mobile device and an internet connection.

Description
With allergen safety, there may be no second chance. That’s why it makes sense to learn from Chartered Environmental Health Officer Natalie Stanton and food allergen management expert Caroline Benjamin.

This advanced course includes and develops on the Level 2 Allergen Awareness for Catering course.

It is designed for managers, head chefs and team leaders, supervisors, and senior staff working in a food service environment. It provides the knowledge and practical tools needed to manage allergens effectively, comply with legal requirements, and protect the food hypersensitive (FHS) customer.

You’ll learn how to lead on allergen safety, train and supervise your team, maintain accurate allergen information, and respond to incidents with confidence, helping to build a culture where allergens are taken seriously across the business.

The course has also been independently reviewed by Environmental Health Officers who have years of experience inspecting, auditing and giving technical advice to food businesses.

Here’s what they have to say

“An honest and practical course that helps food businesses manage food allergens safely and confidently.

This course provides a clear and detailed look at the practices and procedures required to effectively manage allergens in a catering environment. Natalie’s insight and experience as an Environmental Health Officer bring honesty and practicality to the training, helping businesses understand not just what to do, but why it matters.

It goes beyond the basics to help businesses look at their own operations critically. The course encourages genuine understanding, not box-ticking, and that’s what ultimately protects customers and builds trust in your business.”

“A very informative and enjoyable course covering a serious topic, which will give greater confidence in managing allergens in a food business. The information is detailed and is delivered in a clear and logical format which is easy to follow and implement.

A large number of food business owners are fearful of allergens and their implications, so can often ignore the issue and hope it doesn’t affect them. This is absolutely the wrong strategy and a very risky approach, so I would definitely recommend this course to give you the confidence and skills to manage allergens effectively in your business.”

Who this course is for
This course is designed for managers, head chefs and team leaders, supervisors, and senior staff working in a UK food service environment such as
Restaurants
Cafes
Takeaways
Pubs
B&B's
Hotels
Schools and colleges
Nurseries
Care homes
Canteens
Mobile caterers
Home caterers/ home bakers