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This course covers the following information:

Dealing with Allergens in Food Processing and Handling Environments: What are Food Allergens? addresses:

  • What a food allergen is and why some people react to them and others don't.
  • The nine major food allergens that can cause allergic reactions in people.
  • The symptoms of someone suffering from a food allergy.

Dealing with Allergens in Food Processing and Handling Environments: Allergens in the Food Supply Chain addresses:

  • The dangers of cross-contamination.
  • How to prevent cross-contamination from happening in your facility.
  • The "risk points" where allergens can contaminate food.

Dealing with Allergens in Food Processing and Handling Environments: Allergens in Food Manufacturing addresses:

  • What an "undeclared allergen" is and how they can lead to recalls.
  • The FDA recommendations for a food processing facility's layout.
  • How to avoid cross-contact between both allergen and non-allergen producing departments and employees in your facility.

Dealing with Allergens in Food Processing and Handling Environments: Cleaning for Allergen Cross-Contact Prevention addresses:

  • The FDA recommended "Sanitation Standard Operating Procedures" (SSOPs) for food processing facilities.
  • How a sanitation control program can be verified by analyzing samples for the presence of allergenic food residue.
  • How to create and use a "Cleaning Check List".

Dealing with Allergens in Food Processing and Handling Environments: The Role of Food Labeling addresses:

  • Why food labels are so important in the food industry, and to consumers.
  • The FDA requirements for creating a food label.
  • What a "Voluntary Statement" is and how it should be used.