RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks
All about this Food Allergy Risks course
The RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks is specifically designed for food handlers, front-of-house staff, and anyone involved in food preparation or service. It equips learners with the knowledge needed to recognise, manage, and reduce the risks posed by food allergens—protecting vulnerable customers and meeting legal obligations under food law.
This qualification is essential in any catering, retail, or hospitality setting and supports compliance with the Food Information Regulations 2014. Learners will explore allergen control measures and effective communication practices within food businesses.
Assessment is via a short multiple-choice examination, and the certificate remains valid for 3 years.
Course highlights:
- Accredited by the Royal Society for Public Health (RSPH)
- Ideal for all food staff, including servers and chefs
- Meets legal allergen information and labelling requirements
- Certificate valid for 3 years
- Suitable for all catering and retail settings
Units covered
Unit 1 – Understanding Food Allergies and Intolerances
This unit provides a clear explanation of the difference between food allergies, intolerances, and coeliac disease. Learners will understand the biological mechanisms behind allergic reactions, including the immune system’s response to allergenic proteins. The unit also explores symptoms, severity, and how food allergies can be life-threatening, reinforcing the importance of allergen control in every food business.
Unit 2 – Identifying the 14 Regulated Food Allergens
Learners will be introduced to the 14 allergens identified in UK law that must be declared when present in food. This unit covers each allergen in detail, including where it’s commonly found, how it can appear in unexpected products, and why cross-contact is such a serious concern. You’ll also explore real-life scenarios where undeclared allergens caused major health incidents and recalls.
Unit 3 – Cross-Contamination and Allergen Control Measures
This unit focuses on how allergens can spread through cross-contact during food storage, preparation, and service. It covers essential controls such as cleaning regimes, separate equipment, clear labelling, and safe food storage. The importance of food handler awareness, accurate preparation procedures, and documentation practices are thoroughly examined.
Unit 4 – Food Labelling and Legal Responsibilities
Understanding food labelling laws is crucial for all businesses selling food. This unit explains pre-packed and non-prepacked food labelling requirements under the Food Information Regulations 2014 and Natasha’s Law. You’ll learn how to provide allergen information clearly on menus, packaging, and point-of-sale materials, and the legal implications of misinformation or negligence.
Unit 5 – Communicating Allergen Information to Customers
Clear communication is key to managing allergen risks. This unit teaches learners how to respond confidently and correctly to allergen-related questions from customers. You’ll also learn how to use allergen charts, verbal communication protocols, and written notices to ensure accurate and consistent messaging across all staff roles.
Unit 6 – Handling Allergen Emergencies and Reactions
In this unit, learners will be prepared to act if an allergic reaction occurs. You’ll learn to recognise the signs of anaphylaxis, how to administer first aid or support until help arrives, and why immediate emergency response is critical. The importance of record-keeping and post-incident reviews to prevent future occurrences is also covered.
Unit 7 – Allergen Management Policies in the Workplace
This final unit examines the role of workplace allergen policies in reducing risk and maintaining food safety standards. Learners will understand how to implement allergen training, perform regular risk assessments, and maintain written procedures. The importance of fostering a workplace culture where allergen safety is prioritised will be emphasised throughout.
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