The HABC level three award in food allergen management is aimed at anyone involved in the purchase, delivery, production and serving of food within the catering, hospitality or licensing sectors.
In compliance with new EU legislation, Food Information Regulation, businesses will need to provide allergy information on any food sold unpackaged, whether via a pub, restaurant, café, deli counter, bakery or sandwich shop.
The qualification will give food staff knowledge relating to the control of food ingredients and allergies and an understanding of the process for ensuring that accurate ingredient information is available for customers at point of sale and service.
It is supported by two slide presentations, one of which covers the suitable control of allergens and the other allows supervisors and managers to deliver further training to their staff after completing the qualification themselves. It takes just over ten hours to complete, meaning it can be taken in just one or two days.
Christian Sprenger, managing director of HABC, said: “Around 8% of children and 4% of adults have a food allergy of some description, and that figure is rising, so even without the new legislation it would be important that caterers make sure their staff are aware of the issue. Through this qualification, businesses – whether large or small - will be able to help their customers make informed choices and protect their welfare, whilst also preserving the reputation of the organisation.”