Food Allergens In Manufacturing

Duration 1-2 hours

Last audited 13th March 2023

CPD Approved IoH Approved
Food Allergens in Manufacturing
For me
For teams
  • 100% online training

  • Start when you like

  • Learn on any device (desktop, mobile or tablet)

  • Instant assessment and result

  • 1 learner per course

  • Train teams of all sizes

  • Bulk discounts starting at 10% off 10 courses

  • Learn on any device (desktop, mobile or tablet)

£25 +VAT

include vat

Includes a 10% discount for 10+ courses

Everyone who works in a food manufacturing premises must have an awareness of which allergens are present in their factory, plus how to handle them safely so as to prevent cross-contamination.

This Food Allergens in Manufacturing course is designed to provide workers with more information about the foods that commonly trigger allergic reactions, how these should be displayed on food packaging, and which procedures and practices must be followed to prevent contamination between allergenic and non-allergenic ingredients in manufacturing premises.

Food Standards Agency (FSA) guidance states that food businesses must make sure their staff receive training on allergens.

100% online training

Access anywhere

Same day digital certificate

Printed certificate posted next working day

Full audio voiceover

Unlimited assessment attempts

Developed by food safety professionals

Ensures compliance with the EU Food Information for Consumers (FIC) Regulation

Up to date with current allergen legislation in the UK, Natasha's Law and PPDS labelling requirements

Accredited by CPD and endorsed by the Institute of Hospitality

What you'll learn

By the end of this course learners will:

  • Understand the differences between food allergy, food intolerance, anaphylaxis and coeliac disease.
  • Be aware of the common symptoms of allergic reactions and anaphylaxis.
  • Know the 14 named food allergens that must be declared if they are used as an ingredient in any of the food products manufactured in the factory.
  • Have an awareness of the legal responsibilities of food manufacturers in regards to allergen labelling and declaration.
  • Recognise the importance of adhering to the company allergen policy.
  • Understand how to prevent allergenic cross-contamination in a factory through good hygiene procedures and proper food handling practices.

Training you can trust

  • Course Content
  • Assessment
  • Suitable for

Module 1: Introduction to Food Allergens, Allergies and Anaphylaxis?

What is a food allergen, key definitions, coeliac disease, symptoms of an allergic reaction and anaphylaxis, the 14 named food allergens and hidden allergens.

Module 2: Food Allergen Law and Food Labelling Regulations

General food safety legislation, The Food Information for Consumers (EU FIC) Regulation, food labelling regulations, prepacked foods, peanuts & cereals containing gluten, foods prepacked for direct sale (PPDS), loose foods, distance selling allergen regulations, law enforcement, product recalls, traceability, calculating allergens, rework.

Module 3: Preventing Allergenic Cross-Contamination in the Factory

HACCP, allergen policy, food deliveries and distribution, food storage, factory design and layout, hand washing, personal hygiene, cleaning the factory, cleaning in place.

The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 90%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

This course is suitable for food handlers in manufacturing settings, particularly those that use any of the 14 named food allergens as ingredients. The course is appropriate for workers at all levels.

It’s advised that you take a Level 2 Food Hygiene and Safety in Manufacturing course alongside this one to ensure you have the complete knowledge needed to work in an environment that handles food.

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