HABC Level 3 Award in Food

Allergen Management for

Caterers

Qualification Specification

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Highfield House

Heavens Walk

Lakeside

Doncaster

South Yorkshire

DN4 5HZ

United Kingdom

Tel +44 08452260350

Tel +44 01302363277

Fax +44 08452260360

Info@highfieldabc.com

www.highfieldabc.com

Version 2.0 July 2015

Qualification Number: 601/6368/9

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Contents

Introduction 3

Qualification Details 3

Key Facts 3

Qualification Overview And Objective 3

Entry Requirements 3

Qualification Structure 4

Delivery/Assessment Ratios 4

Guidance on Delivery 4

Guidance on Assessment 4

Guidance on Quality Assurance 4

Centre Requirements 5

Geographical Coverage 5

Tutor/Assessor Requirements 5

Internal Quality Assurance (IQA) Requirements 6

Counter Signing Strategy 6

Reasonable Adjustments and Special Considerations 6

ID Requirements 6

Progression 7

Useful Websites 7

Recommended Training Materials 7

Unit Details 8

Appendix 1: Unit Content and Delivery Guidance 10

Appendix 2: Sample Assessment Material 15

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HABC Level 3 Award in Food Allergen Management for Caterers

Introduction This qualification specification is designed to outline all you need to know in order to offer this

qualification at your centre. If you have any further questions, please contact your HABC Account

Manager.

Qualification Details The HABC Level 3 Award in Food Allergen Management for Caterers is regulated by the regulators of

England and Wales (Ofqual and the Welsh Government).

Key Facts

Qualification Number: 601/6368/9

Learning Aim Reference 60163689

Credit value 1

Assessment Method: Open-response workbook

Guided Leaning Hours (GLH): 10

Qualification Overview and Objective The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at all those

responsible for the purchase, delivery, production and serving of food in the catering industry.

The qualification is also suitable for those owning/managing a smaller catering business.

Learners gaining this qualification will know and be able to apply the knowledge relating to the

control of food ingredients, including allergens, at all stages of food purchase and production. They

will understand the process for ensuring that accurate ingredient information is available for

consumers at point of sale and service and the controls that need to be in place in order to reduce

the risk of allergenic contamination.

Its topics are regarded by the Foods Standards Agency as being important to maintaining good

practice in the production of safe food.

Entry Requirements In order to register on to this qualification, learners are required to meet the following entry

requirements:

• 16 years of age or above

• It is strongly advised that learners already hold the Level 2 Award in Food Safety in Catering,

or equivalent

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Qualification Structure This qualification is made up of one mandatory unit, the details of which are included at the end of

this document. Learners must successfully complete the assessment for the unit to achieve the

qualification.

Delivery/Assessment Ratios In order to effectively deliver and assess this qualification, Centres are recommended not to exceed

the ratio of 1 qualified tutor/assessor to 12 learners in any one instance. If centres wish to increase

this ratio, they must first request approval from HABC.

Guidance on Delivery It is recommended that the qualification is delivered over either a one or two-day period; however

other delivery methods are acceptable. For further guidance on delivery options, please refer to the

Tutor, Assessor and Internal Quality Assurance (TAI) Support Pack which is available to download

from the HABC website.

It is possible to allow learners to complete pre-course work which will satisfy a number of the guided

learning hours allocated to this qualification in order to reduce time spent in the classroom. Delivery

may be adjusted in accordance with learners’ needs and/or local circumstances.

Guidance on Assessment This qualification is assessed by a learner workbook which is internally assessed by the tutor,

internally quality assured by another suitably qualified person at the centre and will be externally

quality assured by HABC until Direct Claim Status (DCS) is awarded.

Centres will be able to download the assessment workbook from the Members’ Area of the HABC

website. For further information and guidance on assessment processes, please refer to the Tutor

Assessor IQA (TAI) Support Pack which is available to download from the HABC website.

Following the assessment, a list of results will be provided to the centre contacts stating whether

learners have passed or failed. Certificates for those who are successful will be dispatched for

distribution by the centre contacts.

Guidance on Quality Assurance HABC require Centres to have in place a robust mechanism for internal quality assurance. Internal

quality assurance must be completed by an appropriately qualified person and that person must not

have been involved in any aspect of the delivery or assessment of the course they are quality

assuring.

HABC will support Centres by conducting ongoing engagements to ensure and verify the effective

and efficient delivery of the qualification.

For more information on internal quality assurance processes, please refer to the Tutor Assessor IQA

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(TAI) Support Pack available to download from the HABC website.

Centre Requirements In order to effectively deliver this qualification, centres must have access to the following resources:

• Classroom with suitable seating and desks

• Projector for use of PowerPoint Presentation

Geographical Coverage This qualification is suitable for learners in the UK as well as internationally.

Tutor/Assessor Requirements In order for a centre to successfully deliver this qualification there is a requirement for a tutor to

deliver the content of the course and an assessor to assess learners’ work. It is possible for one

person to take on both roles.

HABC require nominated tutors/assessors for this qualification to meet the following requirements:

• hold a relevant subject area qualification, which could include any of the following:

− Level 4 Award in Food Safety in Catering / Manufacturing

− Degree or Dip.HE in a related subject such as:

� Food Science

� Environmental Health

� Microbiology

� Food technology

� or one that contains elements of these subjects

− HNC/D in a related subject (as outlined above);

− Graduate Diploma in Food Science and Technology

− Or, any other HABC approved qualification or experience*

*If tutors hold lower level qualifications only, practical experience in a food premises in

controlling food ingredients or in implementing or writing an allergen control policy may be

accepted. In this case, tutors should provide a detailed explanation of their experience with

supporting evidence for HABC to make a decision.

• hold a recognised teaching qualification, which could include any of the following:

− HABC Level 3 International Award in Delivering Training (ADT)

− Level 3 or 4 Award in Education and Training

− Level 3 PTLLS, or above

− Diploma or Certificate in Education

− Bachelors or Masters Degree in Education

− Level 3 or 4 NVQ in Training and/or Development

− Proof of at least 30 hours of training in any subject

• Maintain appropriate continued professional development for the subject area

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Assessor requirements

There is no requirement for the assessor to hold a formal assessor qualification however it is

desirable for assessors to have experience in a training environment and in assessment of learners’

work and of quality assurance procedures.

Assessors should be suitably qualified or experienced in the subject area and are required to have

the same technical expertise as outlined in the nominated tutor requirements above.

Internal Quality Assurance (IQA) Requirements It is not a requirement that IQA officers of this qualification hold a formal IQA qualification, however

it is recognised as good practice. IQA officers must be familiar with the process of assessment and

internal quality assurance and it is highly recommended that IQA officers of this qualification hold a

qualification or suitable experience in the relevant subject area, as specified in the nominated tutors

section above.

Counter Signing Strategy Whilst it is a minimum requirement for Centres to have the appropriately qualified workforce in

place, it is understood that Centres may have new personnel that are working towards those

requirements. During this period, Centres are required to have a robust countersigning strategy in

place that supports and validates unqualified assessment/quality assurance decision, until the point

where the tutor/assessor meets the appropriate requirements.

Reasonable Adjustments and Special Considerations HABC have measures in place for learners who require additional support. Please refer to the HABC

Reasonable Adjustments Policy for further information/guidance.

ID Requirements

All learners must be instructed to bring photographic identification to the assessment to be checked

by the invigilator/assessor. This instruction should be given ahead of the course/assessment when

the learner registers and/or with any pre-course materials.

It is the responsibility of the centre to have systems in place to ensure that the person taking an

assessment is indeed the person they are purporting to be. All centres are therefore required to

ensure that each learner’s photographic identification is checked before they are allowed to

undertake the assessment and confirm that identification was checked by signing the declaration in

the Learner Assessment Pack. HABC will accept the following as proof of a learner’s identity:

o Valid passport (any nationality)

o Signed UK photo card driving licence

o Valid warrant card issued by HM Forces, Police

o Other photographic ID card, e.g. employee ID card (must be current employer),

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student ID card, travel card.

In the event that a learner is unable to produce any of the forms of photographic identification listed

above, a centre may accept another form of identity containing a signature, for example a credit

card or a third-party representative, such as a Line Manager, Human Resources Manager or

invigilator, will be accepted.

For more information on learner ID requirements, please refer to the HABC Core Manual.

Progression Upon successful completion of this qualification, learners may wish to continue their development

by completing any of the following qualifications/training:

• HABC Level 4 Award in Managing Food Safety in Catering (QCF)

• HABC Level 3 Award in Supervising HACCP for Catering

Useful Websites www.food.gov.uk

www.allergytraining.food.gov.uk

www.anaphylaxis.org.uk

www.people1st.co.uk

Recommended Training Materials The following resources have been reviewed by HABC and are recommended training materials for

users of this qualification:

• Allergen Control PowerPoint Presentation, Highfield.co.uk Ltd

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Unit 1: The Principles of Managing Food Allergens and Ingredients in Catering

Level: 3

GLH: 10

Unit number: M/507/3125

Learning Outcome Assessment Criteria

The learner will: The learner can:

1. Understand the different roles in ensuring

that food ingredients and allergens are

effectively managed

1.1 Explain the responsibilities of employers in

ensuring food ingredients are effectively

managed

1.2 Explain the responsibilities of employees in

ensuring food ingredients are effectively

managed

1.3 Summarise the importance of food ingredient

management procedures

2. Understand the characteristics of food

allergies

2.1 Identify common food allergens including

those of importance globally

2.2 Describe the common symptoms of an allergic

reaction

3. Understand procedures relating to the

accurate communication of ingredient

information, from supplier to consumer

3.1 Explain methods for obtaining accurate

ingredient information from suppliers

3.2 Outline allergen and ingredient labelling and

information to consumer requirements

3.3 Evaluate the importance of communication

with regard to allergen and ingredients control

3.4 Explain the importance of staff training with

regard to allergen and ingredients control

4. Understand hygiene considerations with

regard to allergen and ingredient

control

4.1 Evaluate the importance of high standards of

personal hygiene with regard to allergenic

cross-contamination

4.2 Explain procedures for effective cleaning

regarding allergens

4.3 Explain the importance of effective waste

disposal for allergens

5. Understand procedures relating to the

control of contamination and cross-

contamination of allergenic ingredients

5.1 Explain the importance of checking deliveries

from suppliers

5.2 Explain how to store ingredients to reduce

allergenic contamination

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5.3 Describe how design and work flow aids the

control of allergens

5.4 Describe methods for identifying and

controlling food ingredients from purchase to

service

5.5 Explain the requirements for monitoring and

recording ingredient control procedures

5.6 Describe suitable corrective actions where

allergen contamination has occurred

5.7 Describe methods for evaluating food

ingredient controls and procedures

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Appendix 1: Unit Content and Delivery Guidance

This section of the specification expands on the assessment criteria defined in the above unit and

includes suggested content that a training course should cover in order to adequately prepare

learners for the assessment.

LO1 Understand the role of the supervisor in ensuring that food ingredients and allergens are

effectively managed

• The responsibilities of employers in ensuring food ingredients are effectively managed:

o The purpose and place of internal and external food safety inspections and audits to

verify accurate ingredient control

o Commitment to provide suitable equipment and premises in order for adequate

allergen control to take place

o Ensure the premises is abiding by the law

• The responsibilities of employees in ensuring food ingredients are effectively managed:

o Supervisors to provide suitable training to all staff on an ongoing basis to recognise

allergenic contamination hazards and to report them

o Supervisors to ensure the allergen control policy is carried out by all staff

o Corrective actions and control measures to be carried out swiftly

o Ensuring ingredients information is communicated to front-of-house staff and

customers

o All food handlers to listen to instructions given to them and follow procedures

• The importance of having effective food ingredient management procedures in place:

o The terms: allergen control, hazard, food safety management system

o The consequences of poor ingredient control to food businesses, customers and

employees:

� Moral

� Economic

� Legal

o So that a premises can maintain a good reputation and avoid criminal or civil charges

o To avoid customers suffering allergic reactions, including anaphylaxis

o Allergies are increasing worldwide and can be fatal

LO2 Understand the characteristics of food allergies and food intolerances

• The difference between a food intolerance and a food allergy

o Immune mediated

o Non-immune mediated

� Enzyme deficiencies

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� Pharmacological reactions

o Common foods that cause food intolerances

• Common allergens

o Common allergens

o Hidden derivatives

o The 14 allergens that must be declared within the EU

o Those allergens identified as of most importance globally:

� Crustacean shellfish

� Eggs

� Milk

� Peanuts

• The main characteristics of an allergic reaction

o What an allergen is

o How a reaction is caused in the body – release of histamine

o Sensitisation upon first contact which promotes an IgE antibody to attach to

immune system mast cell

o No cure for allergies but treatment available

• The symptoms of an allergic reaction

o Common symptoms including:

� Shortness of breath

� Cramps

� Difficulty swallowing / speaking

� Swelling of tissue in mouth/throat

� Change in heart rate

� Flushing of the skin

� Rash/hives

� Collapse/unconsciousness

� Sense of impending doom

� Sudden weakness

� Death

o Anaphylaxis

LO3 Understand procedures relating to the accurate communication of ingredient information

from supplier to consumer

• The importance of, and methods for, obtaining ingredient information from suppliers:

o Transfer and continuity of ingredient information from suppliers and throughout the

process:

� Suppliers

� Storage

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� Preparation

� Cooking

� Service

o Traceability with suppliers

o Using reputable suppliers

o Abidance with the law in ensuing menu descriptions and available information is

correct against the ingredients used

• Labelling and menu information to consumer requirements relating to allergens and

ingredients

o Labelling requirements

o Menu requirements

o An awareness of the Food Information for Consumers regulations coming into force

December 2014 (for learners in the EU)

• The importance of effective staff training and communication with regard to allergen and

ingredients control

o Effective communication between the kitchen and front of house staff

o Effective communication of allergens with customers

o Ability to answer questions on allergens from customers

o How to communicate standards and procedures to staff

o Information on allergens to be easily accessible at all times in written form

• The importance of effective staff training

o Training records

o Induction and ongoing training practices and appropriate methods

o The benefits of incorporating ingredient information into food safety training

LO4 Understand hygiene considerations with regard to allergen and ingredient control

• The importance of high standards of personal hygiene with regard to allergen cross-

contamination

o Protective clothing

o Common sources of ingredient contamination from food handlers

o How to wash hands correctly and important times when hands must be washed

o Barriers to effective hand washing

• Procedures for effective cleaning

o The reasons for cleaning

o How cleaning processes can be effectively supervised, including the use and content

of cleaning schedules

o The steps involved in cleaning

o Cross-contamination hazards of allergens associated with cleaning

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o The importance of using correct and dedicated equipment when cleaning, including

possibility of colour-coding

o Typical areas in a catering operation that will require cleaning to control allergenic

cross-contamination

o Wet-cleaning

• Waste disposal of control specified allergens

LO5 Understand how to implement procedures to control contamination and cross-contamination

of allergenic ingredients

• The importance of checking deliveries from suppliers

o Ensuring deliveries exactly match orders placed

o Ensuring packaging is intact

o Checking for any recipe changes or additional information on labels

• Suitable storage of ingredients to reduce allergenic contamination

o Keeping ingredients segregated

o Dealing with spillages

o Suitable packaging/containers

o Suitable labelling

• How design and workflow aids the control of allergens

o Ensuring movement of allergens is limited so that they can more easily be controlled

o Designated areas and equipment

• Methods for controlling food ingredients including critical control points and corrective

actions

o The types of allergenic contamination hazards likely to be found in a catering

business

o Principal causes of contamination hazards:

� Human factors (including lack of effective supervision)

� Lack of labelling

� Cross-contamination

� Premises

� Personal hygiene

� Handling issues

� Storage

� Service

� Menu information

� Communication

o How cross-contamination can occur

o Following supplier ‘may contain’ information

o Managing use of left overs and labelling appropriately

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o Segregating ingredients specified as allergens and ‘suitable for’

o The controls necessary to ensure cross-contamination of ingredients does not occur

o Methods of minimising and preventing allergenic contamination

o Controls to minimise the hazards from delivery and unloading

o The principles of HACCP in relation to allergenic ingredient control

o The inclusion of ingredient control into existing food safety systems

o The importance of identifying hazards and control measures at steps in the catering

process which are critical to ingredient control

o Appropriate corrective actions for deviations from ingredient controls

• The requirements for monitoring and recording ingredient control procedures

o Methods of monitoring at all stages of food production in a catering environment for

foods intended for those with specific dietary requirements

o Monitoring activities and performance against organisational standards and targets

o The importance of up-to-date, accurate documentation and records, and examples

of the type of records that may be used in a catering business

• Methods for, and the importance of, evaluating food ingredient controls and procedures

o Validation and verification of procedures

o The typical contents of a food ingredient control procedure

o Actions to take when performance does not match up to standards and targets

o The importance of providing feedback to the person responsible for the food safety

procedures and the types of issues you need to address

o The procedure to be used in the investigation of an allergen related allegation

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Appendix 2: Sample Assessment Material

Learner assessment pack:

TAI Pack: