Food Allergens

  • Overview
  • Course Content
  • Requirements & Materials
Overview

Food Allergens

Course Description

Food allergens are considered an important hazard that need to be controlled during food and beverage manufacturing.  While more than 160 foods can cause allergenic reactions in people with food allergies, 90% of food allergenic reactions come from just eight allergens: dairy, egg, fish, shellfish, tree nut, peanuts, wheat, and soy. To avoid health risks posed by food allergens, food manufacturers must implement control strategies to avoid cross contact of allergenic foods with foods that don’t contain that allergen and product mislabeling.

In this five-hour asynchronous course, you’ll learn how some food proteins cause an allergenic reaction and the symptoms that accompany this reaction. You will also learn how to develop an Allergen Control program, the necessary documentation, internal auditing, and employee training requirements as well as the practical implementation to ensure a robust and sustainable system.

Course Content

WHAT ARE FOOD ALLERGENS AND WHAT CAUSES THEM?

ALLERGEN LABELING REQUIREMENTS

WHY IS ALLERGEN MANAGEMENT SO IMPORTANT?

DEVELOPING AN ALLERGEN CONTROL PROGRAM

VALIDATION AND VERIFICATION

MONITORING AND CORRECTIVE ACTIONS

KNOWLEDGE RETENTION QUIZZES

Requirements & Materials
Materials

Required (student must provide)

  • Computer and access to the Internet

Session Details

Who Should Attend

This course is designed for food production employees, managers, supervisors, and employees responsible for overseeing and implementing food safety systems.

Manufacturing professional participating in training course

What You Will Learn

  • An introduction to the most common food allergens in the United States and their symptoms
  • The biological reaction that causes allergenic reactions
  • The food allergen labeling requirements for America and beyond
  • How to create and implement an Allergen Control Program in your facility and the documentation necessary for compliance
  • How to validate and maintain this program to ensure sustained control and prevent allergenic cross-contact
Manufacturing professional working in plant

How You Will Benefit

  • Gain the tools needed to creation of a robust Food Allergen Control program.
  • Understand compliance to regulatory requirements from FDA, USDA, and Georgia Department of Agriculture.
  • Learn tips and tricks to implementing and long-term management of this program.
  • Satisfy third-party auditing standards and customer expectations.
  • Taught by Experts in the Field icon
    Taught by Experts in the Field
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    Grow Your Professional Network

The course schedule was well-structured with a mix of lectures, class discussions, and hands-on exercises led by knowledgeable and engaging instructors.

- Abe Kani
President

TRAIN AT YOUR LOCATION

We enable employers to provide specialized, on-location training on their own timetables. Our world-renowned experts can create unique content that meets your employees' specific needs. We also have the ability to deliver courses via web conferencing or on-demand online videos. For 15 or more students, it is more cost-effective for us to come to you.

  • Save Money
  • Flexible Schedule
  • Group Training
  • Customize Content
  • On-Site Training
  • Earn a Certificate
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