RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks
Level 2 Identifying and Controlling Food Allergy Risks – RSPH
Practical allergen training for catering and hospitality professionals. One-day RSPH accredited course — essential for compliance with allergen regulations and Natasha's Law.
The RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks is the Ofqual-regulated qualification (601/4296/0) for food handlers, front-of-house staff, supervisors and managers who take orders, prepare food or answer allergen questions in UK food businesses. One day of guided learning (7 GLH) covering the 14 declared allergens, Natasha's Law, cross-contact controls, allergen labelling and customer communication — assessed by a 30-minute, 20-question multiple-choice exam (pass mark 14/20). Delivered by Kitchen Tonic as an RSPH-registered training centre via live webinar, scheduled public classroom or in-house at your premises.
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Who is RSPH Level 2 Identifying and Controlling Food Allergy Risks for?
Anyone in a UK food business with a duty to declare and manage the 14 named allergens — front of house, kitchen, sandwich and deli production, retail food and contract catering. UK law requires every food business to declare all 14 allergens, and Natasha’s Law (PPDS labelling) extended that duty to food prepacked for direct sale. This Ofqual-regulated award (601/4296/0) is what EHOs, insurers and group risk leads expect to see behind staff who answer "does this contain…?" every shift.
- Front-of-house staff, servers and bar teams
- Chefs, sous chefs and kitchen managers
- Sandwich-makers, deli and counter staff in retail food
- FOH supervisors and shift leaders briefing the floor
- Contract caterers in offices, schools and care settings
- PPDS labelling owners following Natasha’s Law
What you’ll learn
The official RSPH syllabus (601/4296/0) is structured around 1 unit that you will be examined on. The headlines:
- 1. Understand why food allergens need to be controlled
- 2. Know how to protect people with food allergies and intolerances from adverse reactions
The full learning outcome references for each unit appear in the Syllabus & Accreditation section below.
Accreditation
This qualification is the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks, awarded by the Royal Society for Public Health and Ofqual-regulated under qualification number 601/4296/0. Kitchen Tonic delivers it as an RSPH-approved training centre; the synoptic examination is set, supplied and marked by RSPH and the certificate is issued directly by RSPH.
Awarding body
RSPH
Royal Society for Public Health
Ofqual number
601/4296/0
Regulated qualification
Learning hours
7 GLH · 8 TQT
Guided · Total time
Recognised by Environmental Health Officers, primary authorities, BRCGS and SALSA auditors, third-party certification bodies and insurers as evidence of senior-manager-level food safety competence.
Prerequisites & entry requirements
RSPH recommended prior learning
No recommended prior learning requirements.
Kitchen Tonic — no paid risk
None. No recommended prior learning requirements.
Delivery & pricing at a glance
A one-day Ofqual-regulated allergen qualification (RSPH 601/4296/0), with 7 guided learning hours and a 20-question multiple-choice exam marked by RSPH. Built around the UK’s 14 declared allergens and Natasha’s Law PPDS labelling rules.
Live Webinar
£50
per person
- 1 training day, 10:00–16:00 on Google Meet — £50 per person
- Max 5 candidates
- Exam sat the same day as your training day
- Paper MCQ at our Clapham Junction venue (webinar default, included) or RSPH e-assessment online (+£49/candidate); paper MCQ at venue for public/in-house
Public Course
£50
per person
- 1 training day, 10:00–16:00 in central London — £50 per person
- Max 20 candidates per cohort
- Exam sat the same day as your training day
- Paper MCQ at our Clapham Junction venue (webinar default, included) or RSPH e-assessment online (+£49/candidate); paper MCQ at venue for public/in-house
In-house
From
£200
+ £20 per additional learner
- 1 training day at your premises — £270 + £20 per extra learner
- Your team — group sizes by quote
- Exam sat the same day as your training day
- Paper MCQ at our Clapham Junction venue (webinar default, included) or RSPH e-assessment online (+£49/candidate); paper MCQ at venue for public/in-house
Ofqual-regulated RSPH certificate issued direct from the Royal Society for Public Health for every delivery mode.
Course Syllabus & Accreditation
Download PDFOfficial course syllabus · Expert-led, Ofqual-aligned food safety training trusted by UK hospitality and manufacturing teams.
RSPH Syllabus — Learning Outcomes
1. Understand why food allergens need to be controlled
- 1.1 Symptoms produced by ingestion of allergens in food
- 1.2 Why Food Business Operators need to identify and control food allergens
- 1.3 Foods that commonly cause adverse reactions
2. Know how to protect people with food allergies and intolerances from adverse reactions
- 2.1 Food allergens in dishes and products
- 2.2 Routes of food allergen cross contamination and methods of control
- 2.3 How communication can reduce the risk of adverse reactions
Assessment
30-minute multiple-choice examination set by RSPH — 20 questions, 14 correct required to pass. Strong performance in some areas of the qualification content may compensate for poorer performance in other areas.
Grading
Pass / fail. A pass is 14 out of 20 correct answers.
Entry requirements
No recommended prior learning requirements.
How the Course Actually Runs
One training day, a 20-question MCQ exam, and a clear no-risk entry route.
Daily Schedule: 7 GLH, One Training Day
A single training day, 10:00 to 16:00 UK time, with lunch (12:00–12:45) and a short afternoon comfort break — 7 guided learning hours in total. Only the location and cohort size change between delivery modes.
- Webinar: Live on Google Meet — interactive, max 5 candidates, £50 per person.
- Public course: Classroom-based at our central London venue across a scheduled cohort (max 10 candidates), £50 per person.
- In-house: At your restaurant, deli, kitchen or production site — £270 for the first candidate, £20 for each additional candidate.
Exam: 20 Multiple-Choice Questions, 30 Minutes
A 30-minute multiple-choice paper of 20 questions, with a pass mark of 14 out of 20. Webinar candidates sit a paper MCQ at our Clapham Junction venue (included in the £50 fee), or upgrade to RSPH online e-assessment for an additional £49 per candidate. Public-course and in-house candidates sit the paper MCQ on the training day. Questions cover the 14 declared allergens, Natasha’s Law, cross-contact controls and customer communication. Marked by RSPH.
- Paper exam at Clapham Junction (webinar default — included): Webinar candidates sit a paper-based MCQ on official RSPH booklets at our Clapham Junction venue, typically the morning after the webinar day. Included in the £50 webinar fee.
- RSPH e-assessment online (webinar upgrade — +£49 per candidate): If travelling to Clapham Junction is not feasible, webinar candidates can upgrade to the RSPH online e-assessment, sat remotely under live invigilation through RSPH’s secure portal. Add £49 per candidate.
- In person (public or in-house): Public-course candidates sit the paper MCQ at our London training venue on the same day. In-house cohorts sit it at your premises — you supply a quiet room and we send the approved RSPH invigilator and the paper.
Entry Route: No Paid Risk
There are no formal prerequisites — the award is designed for working food handlers and FOH staff. If you are unsure whether allergen Level 2 is right for the role (rather than, say, a manager-level brief), we have a short conversation first at no cost. You only book and pay once we have confirmed the right fit.
What is included
Everything you get with RSPH Level 2 Allergens
The Ofqual-regulated qualification (601/4296/0) is delivered by Kitchen Tonic as an RSPH-registered training centre, with the official RSPH multiple-choice examination. Built around the 14 declared allergens, Natasha’s Law and the real moments of risk on the floor — taking an order, plating a dish, labelling a PPDS sandwich, handling a customer question.
Included with every delivery format (Webinar · Public course · In-house)
Delivery format — Webinar (live online via Google Meet)
Delivery format — Public course (London classroom)
In-house at your site
Delivered by Our Kitchen Tonic Centre Manager — BSc (Hons) Nutrition, Biology & Dietetics
Your tutor holds a BSc (Hons) in Nutrition, Biology & Dietetics, manages Kitchen Tonic as an RSPH-registered training centre and has 16+ years delivering accredited food safety and allergen training across UK hospitality, retail food and contract catering. Content is mapped to what EHOs and insurers actually look for when they review allergen controls and PPDS labelling.
Built around the 14 declared allergens and Natasha’s Law
Kitchen Tonic’s allergen cohorts have included FOH teams, sandwich-makers, deli staff, chefs and contract catering teams from independent restaurants, multi-site groups, retail food and office catering. Every module is grounded in the UK’s allergen labelling regime — including PPDS rules under Natasha’s Law.
Allergen failures damage Food Hygiene Ratings, insurer relationships and customer trust in a single shift — this is the certificate that puts the duty of care on the record.
About the Trainer
Kitchen Tonic Centre Manager & Lead Food Safety Trainer
BSc (Hons) Nutrition, Biology & Dietetics · Kitchen Tonic Centre Manager · International food safety auditor (retail and manufacturing) · 16+ years
Kitchen Tonic training is delivered by our degree-qualified Centre Manager — BSc (Hons) Nutrition, Biology & Dietetics — who runs Kitchen Tonic as an RSPH-approved training centre, has 16+ years delivering accredited food safety training across UK hospitality, catering and manufacturing, and works as an international food safety auditor for retail and manufacturing clients. Course content is mapped to what Environmental Health Officers, BRCGS and SALSA auditors actually check on inspection — not textbook theory.
- BSc (Hons) Nutrition, Biology & Dietetics
- Kitchen Tonic Centre Manager (RSPH-approved training centre)
- International food safety auditor (retail and manufacturing clients)
- Has trained Environmental Health Officers active in UK inspections
- 16+ years delivering accredited Level 2, 3 and 4 food safety training
Ready to book RSPH Level 2 Allergens?
One training day, a 20-question MCQ marked by RSPH, and the Ofqual-regulated certificate covering the 14 allergens and Natasha’s Law. Choose webinar, public classroom in London, or in-house at your site.
Enquire or book a dateFrequently Asked Questions
Level 2 Allergens: Common Questions
What is the RSPH Level 2 Allergens qualification?
It is an Ofqual-regulated Level 2 Award (qualification number 601/4296/0) issued by the Royal Society for Public Health. It is designed to give food handlers, front-of-house teams and supervisors the knowledge to identify allergen hazards, control cross-contact and communicate allergen information accurately to customers.
Does this course cover the 14 declared allergens?
Yes. The syllabus covers all 14 allergens that UK food law requires to be declared: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphur dioxide and sulphites, and tree nuts. Each is covered with examples of where it hides in menus and ingredient lists, and the controls needed to prevent cross-contact.
Does the course cover Natasha's Law (PPDS labelling)?
Yes. The course covers the Food Information (Amendment) (England) Regulations 2019 — Natasha's Law — which requires food prepacked for direct sale (PPDS) to carry a full ingredients list with the 14 allergens emphasised. Delegates leave able to identify what is PPDS in their own operation and how to label it correctly.
How is the exam structured and what is the pass mark?
The assessment is an RSPH-supplied multiple-choice exam: 20 questions, 30 minutes, pass mark 14 out of 20. It is sat at the end of the training day. Webinar candidates sit it remotely under invigilation; classroom and in-house candidates sit it on paper at the venue. RSPH issues the certificate after marking.
How is the course delivered?
Kitchen Tonic delivers the RSPH Level 2 Allergens course as a one-day live webinar via Google Meet, a scheduled public classroom course, or an in-house session at your premises for groups. All three formats deliver the same 7 guided learning hours and the same RSPH exam.
Who should attend this course?
Front-of-house staff who take orders, kitchen staff who prepare or plate dishes, supervisors who answer allergen questions, duty managers, food retail staff handling PPDS items, and anyone whose operation has had an allergen near-miss or who wants documented allergen competence for an EHO inspection or insurer.
Why train staff to a regulated Level 2 standard rather than a generic in-house briefing?
A single mis-served allergen can be fatal and is a criminal offence under food information law. An Ofqual-regulated certificate gives you a defensible audit trail — for Environmental Health Officers, insurers, primary authorities and, if the worst happens, the courts — showing that named individuals were trained and assessed against a published national standard.
How long is the certificate valid for?
There is no statutory expiry, but the Food Standards Agency and most EHOs recommend refresher allergen training every 3 years, or sooner if your menu, suppliers or PPDS range changes materially.