Key Points

The AoFAQ Level 3 Award in Food Allergen Competent Person (QCF) qualification is designed to meet the new EU Food Information for Consumers Regulation 1169/2011

The regulation requires food businesses to provide allergy information on food sold unpackaged. 

The qualification is applicable to a wide range of businesses including catering outlets, deli counters, bakeries, care homes, restaurants, shops, etc. 

There are also changes to existing legislation on labelling allergenic ingredients in pre-packed foods.



 


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AoFAQ Level 3 Award in Food Allergen Competent Person (QCF)
 Compliance and Regulatory Requirements

Compliance and Regulatory Requirements:

Level 3 Award in Food Allergen Competent Person (QCF) qualification designed by AoFAQ and is an Ofqual regulated qualification to meet the new legislative requirements of the EU Food Information for Consumers Regulation which came into place on the 13th December 2014. 

The AoFAQ Level 3 Award in Food Allergen Competent Person (QCF) qualification is designed to meet the new EU Food Information for Consumers Regulation 1169/2011 which came into force on 13 December 2014. This regulation requires food businesses to provide allergy information on food sold unpackaged. A wide range of businesses are affected including catering outlets, deli counters, bakeries, care homes, restaurants, shops, etc. There are also changes to existing legislation on labeling allergenic ingredients in pre-packed foods. 

The law requires consumers to be given correct information on food allergens hence it is important that staff receive appropriate training to competently provide adequate advice to protect consumers in accordance with their legal obligations.  It now not sufficient for such establishments to simply declare they are unaware whether a food contains potential allergens (14 allergens are listed under the regulation).

Failure of food businesses to provide accurate information could result in enforcement action by the local authority environmental health department and charges of criminal proceedings taken in the courts. 


 Key Points

Name: AoFAQ Level 3 Award in Food Allergen Competent Person

Qualification Type: QCF

Guided Learning Hours: 10  (this qualification requires a minimum of 6 classroom hrs.)
Where this qualification is undertaken in less than 6 hrs, additional learner instruction may be undertaken through research i.e. Internet, reading or work based activities.

Learner Entry Requirements: None

Validity: 3 years

Certificate Price £7 + VAT*

* No charge is made for Learners who have failed to attain required standard to receive the award.

 Learning Outcomes and Assessment Criteria

Learning Outcomes:

1. Understand the effects of food allergens and food intolerances on the human body.

  • 1.1 Explain the terms food allergy and food intolerance 
  • 1.2 Summarise the different types of common food allergies and intolerance
  • 1.3 Explain the term allergic reaction and anaphylactic shock 
  • 1.4 Summarise the signs and symptoms of an allergic reaction 
  • 1.5 Describe the management of anaphylactic shock 

2. Understand the legal responsibilities and obligations of employers and employees to meet the current food safety and the labelling of allergenic foods legislation.

  • 2.1 Explain the terms civil and criminal law 
  • 2.2 Summarise the legal obligations of employers and employees in accordance with current legislation 
  • 2.3 Explain the enforcement of current food safety and labelling of allergenic foods legislation in the civil and criminal courts 
  • 2.4 Summarise the terms catering establishment, pre packed food, pre packed for direct sale and non pre packed foods 

3. Know how to identify different types of common ingredients in meals which pose an allergy risk.

  • 3.1 Interpret ingredients in common foods which may pose an allergenic risk to consumers 

4. Know the information requirements for food labelling. 

  •  4.1 Summarise the terms gluten free and very low gluten 
  •  4.2 Explain the food labelling requirements in accordance to current legislation 

5. Know how to provide consumers with allergen information. 

  • 5.1 Explain how information on allergenic ingredients should be provided to consumers 
  • 5.2 Summarise the information a consumer with a food allergy or intolerance should be advised on how to purchase food safely 

6. Understand the control measures to minimise the risk of allergens from supplier through to consumer. 

  • 6.1 Summarise the good hygiene practices employers and employees can take to reduce the risk of cross-contamination of food allergens 
  • 6.2 Describe the correct process for hand washing in accordance with current practice 
  • 6.3 Summarise the control measures necessary to minimise the risk of delivery, storage, preparation, cooking and display in posing an allergenic risk to consumers 
  • 6.4 Summarise the content of a workplace allergen policy 
  • 6.5 Summarise the content of a workplace food allergen awareness session for employees
 Qualification Assessment

Assessment:

  •  Multi Choice Questions (MCQ) for theory and underpinning knowledge. 

 To Award this qualification the Learner must obtain a percentage pass in the MCQ paper.

 AoFAQ Centre and Trainer Support Materials

The following is exclusively available from AoFAQ  to support the qualification:

Qualification Specification:

  • This gives details of all the Learning Outcomes with Assessment Criteria and full requirements for the qualification.

 

Scheme of Work:

  • This is a detailed construction on how to present the qualification to Learners.

 

PowerPoint: **** Available Soon ****

  • AoFAQ have produced a professionally designed PowerPoint that maps the Learning Outcomes to assist the Trainer in presentation of the course. A sample of the slides can be seen in the above graphic.

All these items are available FREE of charge to AoFAQ Approved Centres when 10  Certificates are purchased in advance.

 Trainer, Assessor Requiements

Trainers/Assessors:

AOFAQ recognises the variety of qualifications available. In order to deliver this course, the tutor must have a teaching qualification and/or teaching experience and a suitable qualification in the field of food safety or catering. Tutors must maintain their own continued personal development to ensure subject currency.

Acceptable teaching/ training qualifications:

The tutor must hold one of the following:  

  • Post Graduate Certificate in Education (PGCE)
  • Certificate in Education (CERT ED)
  • Diploma in Education (DIP ED)
  • Preparing to teach in the lifelong learning sector (PTLLS)
  • Certificate in teaching in the lifelong learning sector (CTLLS)
  • Diploma in teaching in the lifelong learning sector (DTLLS)
  • Master of Arts in Education (MA ED)
  • Master of Arts in Professional Development, Education and Training (MA PDET)
  • Professional trainer certificate
  • IHCD Instructional methods course
  • Level 3 or 4 NVQ Learning and Development
  • CIPD Certificate in Learning Practice
  • Proof of 30 hours of training in any subject (must be verifiable) 

If your teaching or training qualification is not listed, please contact us.

Acceptable subject knowledge qualifications may include:

The tutor must hold one of the following:

  • Level 3 Supervising Food Safety or equivalent
  • Level 4 Managing Food Safety or equivalent 
  • Degree or Dip HE in Environmental Health
  • Degree or Dip HE in the fields of home economics or food science. 
  • HNC/D in the fields of home economics or food science
  • Any other qualification approved by AOFAQ

 No formal Trainer/Assessor qualifications

It is recognised that trainer/assessors may not hold formal qualifications but may have significant experience in undertaking these roles. It is expected that the trainer/assessors be registered and working towards formal qualifications within one year and that the qualifications are gained within two years. 

 

 Internal Quality Assurers

Internal Quality Assurers must:

Meet the criteria of the trainer as listed.

  • Have working knowledge of the requirements of the qualification they are quality assuring at the time any assessment is taking place
  • Have a thorough knowledge and understanding of the role of assessors
  • Visit and observe assessments and carry out other related internal quality assurance

Note: It is understood that not all IQAs will be qualified initially, and that sufficient time should be considered to achieve these qualifications. During this time centres should ensure that IQAs are following the principles set out in the current Learning and Development NOS 11 Internally Monitor and Maintain the Quality of Assessment. This could be evidenced by holding a qualification such as:

  • SQA Accredited Learning and Development Unit 11 Internally Monitor and Maintain the Quality of Workplace Assessment
  • QCF Qualifications based on the Learning and Development NOS 11 Internally Monitor and Maintain the Quality of Assessment
  • Level 4 Award in the Internal Quality Assurance of Assessment Processes and Practice (QCF)
  • Level 4 Certificate in Leading the Internal Quality Assurance of Assessment Processes and Practice (QCF)
  • V1 or D34

Note: This list is not exhaustive.

 Links and Downloads

Information Link
General food law food.gov.uk/enforcement/regulation/foodlaw
A quick guide for enforcers inspecting food premises: non-prepacked (loose) foods allergen information Enforcement
 Qualification Specification
L3 Food Allergen Competent Person Qualification Specification


AoFAQ Level 3 Award in Food Allergen Competent Person (QCF)
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