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.






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