Level 2 Food Allergy Course – RSPH
Course Syllabus
Ofqual Number
601/4296/0
Guided Learning Hours
7
Total Qualification Time
8 hours
RSPH Syllabus — Learning Outcomes
Taken from the official RSPH specification (601/4296/0, v1.0 (January 2020)). Applies to the on-site, webinar and in-house delivery of this course.
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 & Grading
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.
Accreditation
This course is accredited by RSPH — Ofqual Qualification Number: 601/4296/0. Upon successful completion, learners receive a certificate that is recognised by employers and environmental health officers across the United Kingdom.
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