About the course

This course provides the knowledge and tools needed to effectively manage food allergens in the food industry. Participants will learn how to create allergen management plans, minimize cross-contamination risks, and prevent allergen exposure during production. The course also covers the essentials of proper food labelling to ensure clear communication about allergens to consumers. Additionally, it emphasizes the implementation of Good Manufacturing Practices (GMPs) specific to allergen control. Ideal for food industry professionals, this course supports the delivery of safe products, compliance with regulations, and consumer confidence in allergen-sensitive operations.

Course Objectives

Understand and develop allergen management plans.
Know the basics of controlling cross-contamination to prevent food allergens.
Understand the labelling of food products regarding food allergens
Follow the Good Manufacturing Practices for allergen management

Course Outcomes:

Develop and implement effective allergen management plans.
Identify and control cross-contamination risks to ensure food safety.
Understand food allergen labelling requirements and apply them accurately.
Apply Good Manufacturing Practices (GMPs) tailored to allergen management.
Enhance product safety and compliance with food industry regulations.
Build consumer trust through clear allergen communication and safety measures.

Who Should enroll

Students in their final year of degree/diploma course looking for a career in the food industry
Mid to senior-level employees in the food sector
Entrepreneurs working in the food sector
Food handlers and food professionals

Syllabus

FAQ

What is an allergen management plan?

An allergen management plan is a documented strategy that outlines procedures and controls to identify, manage, and mitigate food allergen risks in production. It includes aspects like ingredient sourcing, production processes, staff training, cleaning protocols, and allergen labelling.

What are the key requirements for food allergen labelling?

Food allergen labelling should clearly identify all allergens present in the product. It must comply with regulatory standards, such as highlighting allergens in bold, underlining, or listing them separately under an "Allergen Information" section on the product label.

What are Good Manufacturing Practices (GMPs) for allergen management?

GMPs for allergen management include maintaining a clean facility, ensuring proper storage and handling of allergen-containing ingredients, using effective cleaning and sanitization practices, and training staff to prevent allergen cross-contact.

Why is allergen communication important for consumer safety?

Clear allergen communication helps consumers make informed choices, avoiding products that contain allergens they are sensitive to. It builds trust and reduces the risk of allergic reactions.

Who is responsible for allergen management in a food manufacturing facility?

Allergen management is a shared responsibility involving quality assurance teams, production staff, management, and food handlers. A designated allergen coordinator often oversees compliance and training efforts.

How often should allergen management plans and practices be reviewed?

Allergen management plans should be reviewed at least annually or whenever there are changes in regulations, production processes, or ingredient sourcing to ensure they remain effective and compliant.

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