Allergen Management Course for the Food Industry

 

The Allergen Management Course provides food industry professionals with practical knowledge for identifying, controlling and managing food allergens during production. The course covers essential areas such as developing an allergen management plan, reducing cross-contamination risks, preventing allergen exposure and understanding food labelling requirements. Learners also explore Good Manufacturing Practices (GMPs) that support effective allergen control throughout food operations. This allergen management training is designed to build awareness of safe handling practices while supporting regulatory compliance and consumer confidence. By understanding a structured allergen management procedure, participants can contribute to safer production processes and more effective food allergen management within their organisations.

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Course Objectives

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

 

Course Outcomes:

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

 

Who Should enroll

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