RSPH Level 2 Identifying and Controlling Food Allergy Risks

Protect Your Customers. Meet Your Legal Responsibilities.

Food allergies can have life-threatening consequences, making effective allergen management an essential part of food safety. The RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks is designed to give food handlers, supervisors, and hospitality professionals the knowledge and confidence to manage food allergens safely and reduce the risk of allergic reactions.

This nationally recognised qualification helps learners understand food allergens, implement effective control measures, and meet current food safety and legal requirements.

Who Should Attend?

This course is suitable for anyone involved in the preparation, handling, serving, or sale of food, including:

Chefs and kitchen staff
Restaurant and café employees
Catering teams
Food manufacturers
Bakers and confectioners
School, college, and care home catering staff
Hospitality managers and supervisors
Retail food businesses
Anyone responsible for allergen management

No previous qualifications are required.

Course Overview

During this course, learners will develop an understanding of food allergies and intolerances, how allergens can contaminate food, and the procedures needed to protect customers.

Key topics include:

Understanding food allergies and food intolerances
The 14 major regulated food allergens
The impact of allergic reactions and anaphylaxis
Legal responsibilities relating to allergen information
Preventing allergen cross-contamination
Safe food preparation and handling practices
Accurate allergen communication with customers
Reading and interpreting food labels
Recording and managing allergen information
Developing good allergen management procedures

Learning Outcomes

By the end of the course, learners will be able to:

Explain the difference between food allergies and food intolerances.
Identify the major food allergens.
Recognise the risks associated with allergen contamination.
Apply practical measures to prevent cross-contact.
Provide accurate allergen information to customers.
Support compliance with food safety legislation and workplace procedures.

Assessment

Learners complete a multiple-choice examination at the end of the course.

Successful candidates receive the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks, a nationally recognised qualification.

Why Choose This Course?

Nationally recognised RSPH qualification
Helps businesses meet legal and regulatory obligations
Supports safer food preparation and service
Reduces the risk of allergen-related incidents
Suitable for all food industry sectors
Delivered by experienced food safety trainers

Entry Requirements

There are no formal entry requirements. Learners should have a good understanding of spoken and written English.

Certification

Upon successful completion of the assessment, learners will receive the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks certificate.

Book Your Course

Protect your customers and strengthen your food safety practices with professional allergen awareness training. Whether you’re an individual looking to gain a recognised qualification or an organisation seeking staff training, our experienced trainers can help you achieve compliance and build confidence in allergen management.

Contact us today to discuss course dates, group bookings, or on-site training options.

Why Choose Quick Pest Control

Here are some reasons why you should choose us:

Experienced and Professional:

Our courses are delivered by experienced instructors with extensive knowledge of food safety, hygiene, and regulatory requirements.
They combine industry expertise with practical examples to make learning relevant and engaging.

Nationally Recognised Qualifications:

We deliver respected RSPH qualifications that are recognised by employers across the UK, helping learners develop valuable skills and demonstrate professional competence.

Practical, Industry-Focused Training:

Our courses focus on real-world food safety challenges, giving learners practical knowledge they can apply immediately in their workplace to improve standards and reduce risks.

Satisfaction Guarantee:

We stand behind our work with a satisfaction guarantee and are committed to providing the highest level of service and support. If you’re not satisfied with our service, we will work with you to make it right.

Competitive Pricing:

We offer competitive pricing for our courses. You can trust that you’re getting a fair price for quality service.

FAQs

What is the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks?

This is a nationally recognised qualification that provides learners with the knowledge and practical understanding needed to identify food allergy risks, prevent allergen cross-contamination, and provide accurate allergen information to customers.

Who should take this course?

The course is suitable for anyone who prepares, handles, serves, sells, or supervises food. This includes chefs, kitchen staff, waiters, caterers, food manufacturers, retail food staff, hospitality managers, and employees working in schools, care homes, and other catering environments.

Do I need any previous qualifications?

No. There are no formal entry requirements, making the course suitable for beginners as well as experienced food handlers.

How long does the course take?

The course is typically completed in one day, including the assessment.

How is the course assessed?

Learners complete a multiple-choice examination at the end of the course. Successful candidates are awarded the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks.