Food Allergens in Manufacturing

This online course provides a comprehensive understanding of food allergens and their management in the manufacturing industry. It covers the fundamental concepts, regulations, and best practices for handling and controlling food allergens in various stages of the manufacturing process. Students will learn about allergen identification, risk assessment, preventive controls, labeling requirements, and allergen validation and verification procedures. The course also explores the importance of effective communication, employee training, and allergen control programs to ensure the safety of consumers with food allergies.

Certification of Completion

Digital certificate - Included

Reed Courses Certificate of Completion

Digital certificate - Included

• Food Allergens in Manufacturing 30:36

  • 1: 1_ Introduction to Food Allergies 01:35
  • 2: 2_ The Eight Major Food Allergens 01:09
  • 3: 3_ Risks Associated with Food Allergens in Manufac 01:25
  • 4: 4_ Regulatory Requirements and Standards 01:16
  • 5: 5_ Allergen Management Procedures 02:36
  • 6: 2.1 General food safety legislation 01:43
  • 7: 2.2 The Food Information for Consumers (EU FIC) 01:59
  • 8: 2.3 Food labelling regulations 02:08
  • 9: 2.4 Prepacked foods 02:05
  • 10: 2.Food Allergen Law and Food Labelling Regulati 02:43
  • 11: 3.1 HACCP 02:17
  • 12: 3.2 Allergen policy 02:57
  • 13: 3.3 Food deliveries and distribution 01:58
  • 14: 3.4 Food storage 01:59
  • 15: 3.Preventing Allergenic Cross-Contamination in 02:46

• Introduction to Food Allergens

- Definition of food allergens

- Common food allergens and their sources

- Prevalence and impact of food allergies

• Food Allergen Regulations and Standards

- Overview of international and regional regulations

- Labeling requirements for food allergens

- Allergen threshold levels and risk assessment

• Allergen Management in Manufacturing

- Allergen risk assessment and management plans

- Allergen control measures in processing facilities

- Cleaning and sanitation practices for allergen control

• Allergen Validation and Verification

- Methods for allergen testing and detection

- Validating cleaning procedures and equipment

- Verification processes for allergen control

• Allergen Control Programs and Training

- Developing effective allergen control programs

- Training employees on allergen management

- Communication strategies for allergen control

• Case Studies and Industry Best Practices

- Real-world examples of allergen management

- Best practices in allergen control in different sectors

- Lessons learned from allergen-related incidents

Upon completing the "Food Allergens in Manufacturing" course, learners will acquire the necessary knowledge and skills to pursue a career as a Food Allergen Specialist. This role involves working in the food manufacturing industry to ensure compliance with allergen regulations and implement effective allergen control measures. The career path for a Food Allergen Specialist may include the following steps:

• Food Safety Coordinator/Technician: Start as a coordinator or technician responsible for monitoring and implementing food safety practices, including allergen control.

• Allergen Control Supervisor: Progress to a supervisory role, overseeing allergen control programs and managing a team responsible for allergen management and prevention.

• Food Safety Manager: Advance to a managerial position, where you will lead and coordinate food safety initiatives, including allergen management, across the organization.

• Regulatory Compliance Specialist: Specialize in regulatory compliance related to food allergens, ensuring adherence to local, regional, and international standards.

• Consultant or Auditor: Become an independent consultant or auditor, providing expertise and guidance on allergen management to food manufacturing companies, regulatory bodies, or certification agencies.

No prior knowledge or experience required

Research and Development: Pursue a career in food product development, focusing on allergen-free or hypoallergenic food formulations to cater to individuals with food allergies.

Currently there are no Q&As for this course. Be the first to ask a question.