HABC Food Allergen Management in Catering

Course Information

Overview

This qualification is aimed at learners involved in the purchase, delivery, production and service of food in the catering industry, or who own or manage a smaller catering business.

It has been designed to provide knowledge and understanding of control of food ingredients, including allergens, at all stages of food purchase and production.

Course units/modules

• The manager’s role in ensuring food ingredients are effectively managed
• Accurate communication of ingredient information from supplier to consumer
• The importance of practical controls to reduce the risk of allergenic contamination
• Methods of managing ingredient controls and procedures

Entry requirements

We recommend learners are a minimum of 16 years of age. Learners, whatever their age, are physically capable of completing the practical assessment. It is also advised that learners have a minimum of Level 1 in English.

Assessment types

Multiple-choice exam paper