The Level 3 Award in Food Allergen Management is designed to equip individuals with the knowledge and skills needed to manage food allergens in a safe and responsible manner.
The program covers a range of topics, including:
- Common allergens: This section covers the most common food allergens, including peanuts, tree nuts, shellfish, eggs, and dairy products.
- Cross-contamination: This section covers how allergens can spread from one food to another, and how to prevent cross-contamination.
- Cleanliness and cleanliness: This section covers the importance of maintaining a clean and hygienic food preparation environment, including the use of appropriate cleaning products and procedures.
- Food ingredients management during handling and processing: This section covers the importance of managing food ingredients to prevent cross-contamination and the importance of accurate labeling.
The Level 3 Award in Food Allergen Management is aimed at all individuals who work in the food industry and participate in handling, preparation, and serving food for customers. This includes chefs, cooks, food handlers, servers, and supervisors.