Level 2 Award in Food Allergen Awareness and Control in Catering
Strengthen your knowledge of allergens and how to keep customers safe.
Overview
Food allergies and intolerances affect millions in the UK, and mistakes can be life-threatening. This qualification equips food handlers, servers, and managers with the knowledge to identify, control, and communicate allergen risks. From cafés and restaurants to food trucks, you'll learn the right steps to keep customers safe and protect your business.
More detail
Course syllabus
Module 1: Characteristics and Consequences of Food Allergies and Intolerances
- Introduction
Welcomes learners, explains the legal and moral importance of allergen awareness, who the course is for, and the main objectives and structure.
- The Different Food Allergies
Defines food allergies versus intolerances, outlines common symptoms, and stresses listening to customer information.
- The Severity of Getting it Wrong
Explains health, legal, and business consequences of mistakes, referencing real cases, Natasha’s Law, and why strict allergen safety is essential.
- Symptoms of Allergic Reactions and Food Intolerances
Details symptom differences between allergies and intolerances and what to do if a customer has an allergic reaction.
- Identifying Common Food Allergens and Foods Causing Intolerances
Introduces the 14 major allergens, common intolerance-causing foods, hidden sources, and how to identify risks when preparing or serving food.
Module 2: Preventing Allergen Contamination
- Preventing Allergen Contamination
Explores how allergens spread in catering, common cross-contact sources (hands, surfaces, equipment), and prevention methods.
- The Law Behind the Label: Food Safety and Allergen Regulations
Covers Food Hygiene Regulation and HACCP principles as they apply to allergen control, translating legal duties into daily hygiene, cleaning, labelling, and storage.
- Allergen Control in Action: Clean, Separate, Safe
Focuses on practical controls: personal hygiene, effective cleaning, safe equipment use, and proper storage and labelling.
- Allergenic Cross-Contamination Hazards and Controls
Maps risks across the food-handling journey—from delivery to service—and the controls to stop them.
- Preparation to Cooking
Examines hazards in different catering settings and applying control measures in real scenarios to reduce risk and keep food safe.
- Preventing Cross-Contact at Display, and the What If
Identifies display/service-stage risks, applies safe practices, and explains how to respond if accidental contamination occurs.
Module 3: Communicating Allergen Information Clearly and Accurately
- Methods of Locating Accurate Allergen Information
Shows how to find reliable allergen information and why details must be checked regularly.
- Allergen Management through Recipes and Records
Explains using recipes, matrices, and records to identify allergens accurately and the purpose of each tool.
- Communicating Allergen Information Effectively
Emphasises the role of clear written communication for sharing allergen information with customers and staff.
- Verbal Communication and Internal Allergen Awareness
Covers effective verbal communication with customers and internal communication practices that support allergen safety.
Module 4: Revision
- Revision and Key Takeaways
Revises the core knowledge from the course to prepare for the official qualification exam.
- Preparation for your Exam
Explains exam options, required equipment, booking process, device setup, and offers practical exam tips.
Obtaining your certificate
You will need to pass a multiple-choice exam at the end of the course in order to gain your accreditation. Once passed, we will send your official certificate by email.