RSPH Level 2 Identifying and Controlling Food Allergy Risks

Every year, a growing number of people experience negative responses as a result of eating food containing allergens. If more individuals working in the food manufacturing, preparation, and serving industries were aware of the dangers that food allergies pose to humans and how to mitigate those risks, this figure might be significantly lowered.

Through this certification, students will get a grasp of the necessity to manage food allergies and control techniques, including minimizing cross-contamination, educating customers, preserving and making information about allergy components available, and enhancing communication.

Qualification Wales and Ofqual/CCEA oversee this qualification.

For students

The closest center is listed below. Please use the location finder to locate the center closest to you. The centers are listed alphabetically.

How can I get my center approved by RSPH?
You must register as an RSPH registered center if you intend to provide one of our credentials.