The Highfield Awarding Body for Compliance (HABC) has launched a new qualification for caterers, in preperation for new food allergen legislation, which will come into effect next month.
The HABC Level 3 award in Food Allergen Management is aimed at anyone involved in the purchase, delivery, production and serving of food within the catering, hospitality or licensing sectors and the course takes just over ten hours to complete, so can be done in one or two days.
The new legislation is due to come into force on 13th December 2014 and means that businesses must provide allergy information on any unpackaged food that is sold, whether it is sold via a pub, restaurant, sandwich shop, deli counter or bakery.
The qualification ensures that food staff will have the relevant 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.
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.”