A new qualification has been launched that could help foodservice staff prepare for legislation on food allergens due to be introduced later this year.
The HABC Level 3 Award in Food Allergen Management for Caterers is aimed at anyone involved in the purchase, delivery, production and serving of food within the catering, hospitality or licensing sectors.
Forthcoming legislation from the EU, due to come into force on 13 December, will mean that 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 from Highfield Awarding Body for Compliance (‘HABC’) – which is the largest provider of food-safety related qualifications in the UK - will give food staff knowledge relating to the control of food ingredients and allergies at all stages of food purchase and production. They will also gain an understanding of the process for ensuring that accurate ingredient information is available for customers at point of sale and service.
The qualification is supported by two slide presentations, one of which covers the suitable control of allergens in line with the new EU legislation so that learners can remain compliant, and the other which allows supervisors and managers to deliver further training to their staff after completing the qualification themselves.
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.”
The qualification takes over 10 hours to complete.
