Course location: Online, Zoom
When: Thursday 1st July, 2-4pm
Trainer: Joy McCann
Aim: To support tutors in delivery of the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks.
*Please note this course will cover the essentials only and can be used as an introduction or refresher to delivering this qualification.
*Please note there is no membership discount for these sessions.
What you will learn
Learning objectives – as a result of this session, attendees will be able to:
- identify key outcomes relating to food allergens that require enhanced coverage with candidates
- identify specific areas of content that are challenging for candidates
- produce formative assessments that enable effective learning checks
- prepare candidates for the summative assessment (RSPH examination)
- signpost relevant resources to candidates to enable them to find further information
- identify suitable Continued Professional Development (CPD) opportunities
The session will reference the key content of the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks; this will include:
- the named 14 food allergens, other food allergens
- differences between a food intolerance and a food allergy
- food allergen law
- the range of symptoms and related conditions linked with food allergies and intolerances
- managing food supplies to avoid contamination and control food allergen risks
- cross contamination and how it can be minimised to reduce food allergen risks
- ‘hidden’ food allergens
- effective communication between caterer to customer
The RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks is fundamentally concerned with understanding why food allergies need to be controlled and knowing how to protect consumers from adverse reactions, if they are allergic or intolerant to specific foods. Therefore, the session will focus on how tutors can support candidates towards building their knowledge and understanding in this area.
The session will include topics that some candidates can find challenging or the content that requires a focus on coverage due to their importance. The differences between food allergen law and best practice will be clarified, in relevance to the qualification. A range of teaching aids will also be discussed that can provide visual stimulus to candidates. The formative assessment of candidates during their course and strategies for this will be shared, along with relevant learning activities.
The session will finish with signposting resources for tutors to update their CPD in food allergy issues, as well as information sources to cascade with candidates in terms of gaining further information.