Allergens Management and Control in Food Manufacturing

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Managing Allergens in Food Processing

process course p3

 

Category: Process
Level: Advanced
Languages Available: English

 

Course Modules: Managing Allergens

 

It is recommended that trainees have completed Principles of Hygiene and Sanitation in Food and Beverage Processing in preparation for this course.

 

 

 

Course Description

 

Allergens Management and Control in Food Manufacturing is a legal requirement for processors, with products requiring allergen advice on the label and the impact of inaccurate advice being potentially fatal to allergy sufferers.

 

This advanced course explores the principles of allergen management in the production environment, focusing on allergen control and removal.

 

 

 

Suitable For 

 

  • Given the critical nature of allergen control, it is suitable and recommended for all employees.

 

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Learning Objectives 

 

  • Understand what allergens are from a biochemistry perspective
  • Understand the impact of allergens to susceptible people
  • Understand the regulatory framework
  • Be able to outline the impact of the above on the food processing site
  • Be able to implement policies and practices to manage allergens within the food production environment

 

 

 

Access and Purchase Options

 

Companies can purchase a package of modules to fit the needs of their workforce. Our sales representatives can help build training plans which are tailored to suit the needs of each company.

Please contact your Diversey representative to discuss further.