Qualification Type: QCF
Guided Learning Hours: 10 (this qualification requires a minimum of 6 classroom hrs.)
Where this qualification is undertaken in less than 6 hrs, additional learner instruction may be undertaken through research i.e. Internet, reading or work based activities.
Learner Entry Requirements: None
Validity: 3 years
Compliance and Regulatory Requirements:
Level 3 Award in Food Allergen Competent Person (QCF) qualification designed by AoFAQ and is an Ofqual regulated qualification to meet the new legislative requirements of the EU Food Information for Consumers Regulation which came into place on the 13th December 2014.
The AoFAQ Level 3 Award in Food Allergen Competent Person (QCF) qualification is designed to meet the new EU Food Information for Consumers Regulation 1169/2011 which came into force on 13 December 2014. This regulation requires food businesses to provide allergy information on food sold unpackaged. A wide range of businesses are affected including catering outlets, deli counters, bakeries, care homes, restaurants, shops, etc. There are also changes to existing legislation on labeling allergenic ingredients in pre-packed foods.
The law requires consumers to be given correct information on food allergens hence it is important that staff receive appropriate training to competently provide adequate advice to protect consumers in accordance with their legal obligations. It now not sufficient for such establishments to simply declare they are unaware whether a food contains potential allergens (14 allergens are listed under the regulation).
Failure of food businesses to provide accurate information could result in enforcement action by the local authority environmental health department and charges of criminal proceedings taken in the courts.
1. Understand the effects of food allergens and food intolerances on the human body.
1.1 Explain the terms food allergy and food intolerance
1.2 Summarise the different types of common food allergies and intolerance
1.3 Explain the term allergic reaction and anaphylactic shock
1.4 Summarise the signs and symptoms of an allergic reaction
1.5 Describe the management of anaphylactic shock
2. Understand the legal responsibilities and obligations of employers and employees to meet the current food safety and the labelling of allergenic foods legislation.
2.1 Explain the terms civil and criminal law
2.2 Summarise the legal obligations of employers and employees in accordance with current legislation
2.3 Explain the enforcement of current food safety and labelling of allergenic foods legislation in the civil and criminal courts
2.4 Summarise the terms catering establishment, pre packed food, pre packed for direct sale and non pre packed foods
3. Know how to identify different types of common ingredients in meals which pose an allergy risk.
3.1 Interpret ingredients in common foods which may pose an allergenic risk to consumers
4. Know the information requirements for food labelling.
4.1 Summarise the terms gluten free and very low gluten
4.2 Explain the food labelling requirements in accordance to current legislation
5. Know how to provide consumers with allergen information.
5.1 Explain how information on allergenic ingredients should be provided to consumers
5.2 Summarise the information a consumer with a food allergy or intolerance should be advised on how to purchase food safely
6. Understand the control measures to minimise the risk of allergens from supplier through to consumer.
6.1 Summarise the good hygiene practices employers and employees can take to reduce the risk of cross-contamination of food allergens
6.2 Describe the correct process for hand washing in accordance with current practice
6.3 Summarise the control measures necessary to minimise the risk of delivery, storage, preparation, cooking and display in posing an allergenic risk to consumers
6.4 Summarise the content of a workplace allergen policy
6.5 Summarise the content of a workplace food allergen awareness session for employees
Multi Choice Questions (MCQ) for theory and underpinning knowledge.
To Award this qualification the Learner must obtain a percentage pass in the MCQ paper.
Course Fee £295 inc VAT Per Candidate (Discount available for group bookings)