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HABC Level 3 Award in Allergen Management for Catering (RQF) Course Increasing numbers of individuals suffer adverse reactions every year from the ingestion of allergens in food. This qualification is aimed at learners responsible for the purchase, delivery, production and service of food in the catering industry. It is also suitable for those owning/managing a smaller catering business. Duration 1 Day, 09.00 – 17.00 Who should attend? Managers, Supervisors or Staff with responsibility for Food Service Safety and Quality. Course objectives Learners achieving this qualification will have knowledge and understanding relating to the control of food ingredients, including allergens, at…