IDENTIFYING AND CONTROLLING FOOD ALLERGY RISKS Level 2 Award

Level 2
Courses For Industry
Newry Campus
RSPH

Overview

This course is 75% funded by the Department for the Economy and 25% paid by the employer as part of the Skills Focus Programme. To qualify, your business or social enterprise must have less than 250 employees and you must be based in Northern Ireland and operate for profit.

The Identifying and Controlling Food Allergy Risks Level 2 Award course will give students the knowledge and skills necessary to identify and effectively manage food allergy risks in a professional food service setting. This course is essential for individuals working in the food industry, including chefs, caterers, food handlers, and servers, who need to ensure the safety and well-being of their customers.

Throughout the course, participants will gain a thorough understanding of food allergies, including the common allergens and their potential effects on individuals. They will learn how to identify allergens in food products, read and interpret food labels, and understand the importance of cross-contamination prevention to avoid accidental exposure to allergens.

There are no formal entry requirements for this course, however applicants should be working in an environment where food is prepared, cooked and handled.

Covered within this short course are:

Food allergy and intolerance
Practical allergen management
Communication

Assessment will be through an external examination set by the awarding organisation.

Upon successful completion of the course students may wish to study other health and safety qualifications offered at the College.

Upon successful completion of the course, participants will be awarded the Identifying and Controlling Food Allergy Risks Level 2 Award. This certification is widely recognised within the food industry and demonstrates a commitment to food safety and customer care. It provides assurance to employers, customers, and regulatory bodies that participants have the knowledge and competence to identify and manage food allergy risks effectively.