Level 2 Food Allergy Awareness

Understand why allergen controls matter, how customer needs differ and when to stop and ask for reliable information.

Identify the regulated allergen categories and recognise where they can be hidden in ingredients, recipes and shared equipment.

Follow the information requirements for different ways of selling food, and understand your role in keeping labels and customer answers accurate.

Give dependable answers, check labels and matrices, and keep the exact allergy request clear from the customer to the delivered meal.

Control the transfer of allergens through equipment, cooking, storage, cleaning and handover, and stop an order when suitability cannot be confirmed.

Match prepacked-for-direct-sale food to readable, current ingredients labels, including clear allergen emphasis and checks before recipes or suppliers change.

Recognise urgent warning signs, stop incorrect orders, preserve relevant information and report incidents and near misses without hiding mistakes.

Follow the workplace allergen system, use current records, understand checks and risk controls, and apply the course principles to real decisions.