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Food Safety - Level 3 Award in Food Allergen Management in CateringMore Information »

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Location: Broomfield Hall

Weeks: 1

Hours: 7.00

Interview: N

Course Summary

Delegates completing this course will gain a better understanding of the requirements to manage the risk of allergenic contamination in a catering environment. Validated by Highfield Qualifications, the programme is particularly suitable for restaurant managers, head chefs, sous chefs, catering managers and owners of takeaways, cafés and sandwich shops.

The qualification is supported by Allergy UK, who regard it as suitable staff training for catering outlets that wish to apply for their Allergy Aware Scheme.

Please Note: This course is run by Roundhouse Thinking. Visit the Roundhouse Thinking website for further information

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* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

This course is run at the Broomfield Hall Campus

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