Increasing numbers of individuals suffer adverse reactions every year from the ingestion of allergens in food. This number could be greatly reduced if more people involved in the production, preparation and serving of food were aware of the risks to people from food allergens and how to control these risks.
This qualification will provide learners with an understanding of why food allergens need to be controlled and strategies for control, such as keeping and making available information about allergen ingredients, reducing cross contamination, improving communication and providing advice to consumers.
It is recommended that you take this qualification if you are involved in the handling of food in any catering or hospitality setting.
For learners: see below for your nearest centre. Centres are listed alphabetically - to find the centre nearest to you, please use the location finder.
For current centres: if you are interested in delivering this qualification, please visit the Centre Area and register your interest.
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If you’re planning to deliver one of our qualifications, you will need to become a RSPH registered centre.
To become an approved centre and to gain qualification approval, please visit our Become a centre page.
Centres offering this qualification
70 centres offering this qualification