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The Highfield Level 2 Award in Food Allergen and Control in Catering (RQF) is aimed at anyone involved in food preparation and service within the catering, hospitality and licensing sectors, and will give employees knowledge relating to the control of ingredients and allergies at all stages of food purchase and production.

The qualification, from Highfield Qualifications will also provide employees with an understanding of the process for ensuring that accurate ingredient information is available for customers at point of sale and service, while giving businesses confidence that they and their staff comply with the law. 

Legislation introduced in 2014 means that businesses need to provide allergy information on any food sold unpackaged, whether via a pub, restaurant, café, deli counter, bakery or sandwich shop.

Chris Sprenger, managing director at Highfield Qualifications, said: "The figures from the FSA show that many businesses are needlessly putting themselves at risk of prosecution and reputational damage, perhaps permanently. Even without the legislation, the issue of allergens would still be important as around 8% of children and 4% of adults have a food allergy of some description.

"The Highfield Level 2 Award in Food Allergen and Control in Catering, means that businesses –large or small - will be able to help their customers make informed choices and protect their welfare, while also helping them stay compliant with the law and safeguarding their reputation."

The qualification can be completed in five hours, and costs just £8 per learner registration.