About the Course
This course provides essential knowledge needed to manage allergens effectively within food processing and service environments. Participants gain a clear understanding of allergen risks, cross contamination control, and regulatory labeling requirements to safeguard consumer health.
Training shall broadly cover:
- Major food allergens and global regulatory frameworks
- Allergen cross contact risks in production
- Allergen handling and preventive control practices
- Allergen labeling, communication, and documentation
- Case studies and real world scenarios
Prerequisites:
No prerequisites. Basic food handling knowledge is beneficial.
Who Should Attend:
Food Handlers, Production Teams, QA/QC Professionals, Supervisors, Chefs, Regulatory Affairs Personnel, Students