Who is this qualification for?

This qualification is aimed at individuals responsible for the purchase, delivery, production and serving of food in the catering industry and is also suitable for those who own/manage a small 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 importance of communication at all stages.

How long will it take?

This qualification is achieved by taking a one day classroom based course.

Topics covered

These include the manager's role in ensuring that food ingredients and allergens are effectively managed, procedures relating to the communication of ingredient information from supplier to consumer, the importance of implementing controls to prevent contamination from allergenic ingredients, and the methods for managing ingredient controls and procedures.

Assessment method

This qualification is assessed by a multiple choice question paper. To achieve a pass grade, learners must score at least 18 out of 30 on the examination. Learners will achieve a distinction grade if they score at least 24 out of 30.