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HABC Level 3 Award in Food Allergen Management in Catering (RQF)

Key Qualification Facts

As a Training Organisation, The Training and Recruitment House is accredited by TQUK/HABC/FAA/IOSH. This course leads to certification in the Highfield Qualifications Level 3 Award in Food Allergen Management in Catering.

Qualification number: 603/1720/6
Learning aim reference: 60317206
Credit value: 1
Assessment method: Multiple Choice Examination - 30 questions (minimum standard 18/30, a distinction will be awarded at 24/30)
Guided learning hours (GLH): 7 GLH
Total qualification time (TQT): 10

Entry Requirements

In order to complete this qualification, learners are required to:
• Be a minimum of 16 years of age.

There are no other formal entry requirements however it is recommended that Learners have a minimum of Level 2 in numeracy/literacy.  It is strongly recommended that you already hold at least Level 2 Award in Food Safety in Catering.

Delivery Options

This Qualification is available as a Classroom or a Blended Version where you complete Learning online and attend a classroom assessment.  

How do I book onto the Course?

You can book your place on our Website or Contact us on 02838 39 45 80

You can also email us at

In a hurry?  You can start the course online today.

Course Cost

This course costs £210 inclusive of VAT, assessments, books and materials.  Discounts are available for multiple and group bookings.

Learning Outcomes

1. Understand the manager’s role in ensuring that food ingredients and allergens are effectively managed
1.1 Explain the responsibilities of employers and managers in ensuring food ingredients and allergens are effectively managed in line with good practice
1.2 Summarise the importance of food ingredient and allergen management procedures
2. Understand procedures relating to the communication of ingredient information from supplier to consumer
2.1 Outline ways to obtain accurate ingredient information from suppliers
2.2 Outline suitable methods of communication at process steps throughout food production in a catering environment
2.3 Explain the importance of staff training with regard to allergen and ingredients control
3. Understand the importance of implementing practical controls to prevent contamination and cross contamination from allergenic ingredients
3.1 Assess how good practices can be implemented or adapted to facilitate the control of allergenic contamination from purchase to service
4. Understand methods for managing ingredient controls and procedures
4.1 Recognise factors to consider when determining likely risk from allergens and other food ingredients in a catering premises
4.2 Outline ways to develop food ingredient control systems, monitoring and recording ingredient control procedures
4.3 Describe suitable corrective actions to take when allergen contamination has occurred
4.4 Identify methods for verifying and reviewing food ingredient controls and procedures