This qualification is for those learners involved in the purchase, delivery, production and service of food in the catering industry. The qualification is also suitable for those owning/managing a smaller catering business.


The objective of this qualification is to support a role in the workplace.  Learners achieving this qualification will have knowledge and understanding relating to the control of food ingredients, including allergens, at all stages of food purchase and production.  Topics covered include the manager's role in ensuring food ingredients are effectively managed, accurate communication of ingredient information from suppliers to consumer, the importance of practical controls to reduce the risk of allergenic contamination and methods of managing ingredient controls and procedures.


Its topis are regarding by the Food Standards Agency as being important to maintaining good practice in the production of safe food.


This qualification is supported by Allergy UK, who regard it as suitable staff training for catering outlets that wish to apply for their Allergy Aware Scheme.

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

  • By the end of the course the learner will understand:

    • Understand the manager's role in ensuring that food ingredients and allergens are effectively managed
    • Understand procedures relating to the communication of ingredient information from supplier to consumer
    • Understand the importance of practical controls to prevent contamination and cross contamination from allergenic ingredients
    • Understand methods for managing ingredient controls and procedures