Level 3 Food Allergy Management

Build a reliable allergen system, supervise its use and create a culture in which staff can stop, check and report concerns.

Keep allergen information accurate and accessible, allocate responsibilities, control distance-selling handovers and maintain evidence of real practice.

Identify PPDS food correctly, produce labels that match the actual food and control ingredients, emphasis and label changes before sale.

Keep allergen information connected to the ingredients actually received, used and sold, with controlled suppliers, substitutions, delivery checks and traceability.

Build evidence-based allergen information, control recipe and menu changes and make final checks so every version matches the food served today.

Assess the whole food journey, choose reliable storage, preparation and cleaning controls and recognise when food cannot be offered as suitable for an allergy customer.

Train people for their actual responsibilities, communicate allergy requests clearly and keep the correct meal identifiable through preparation, packing and handover.

Check controls in real service, keep honest review and training records and act promptly on failures, near misses and potential withdrawal or recall situations.

Prioritise urgent customer help, control affected food and preserve factual evidence so incidents can be investigated and the underlying system improved.

Verify controls against real food and working practice, use audits and coaching to improve the system and approach assessment scenarios with evidence-based management decisions.