Food Allergens In Manufacturing
Discounts for bulk purchases:
10% discount on 10+ courses
20% discount on 50+ 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.
- Developed by food safety professionals
- Ensures compliance with the EU Food Information for Consumers (FIC) Regulation
- Accredited by CPD and endorsed by the Institute of Hospitality
- Fully online course and assessment with no time limits
- Full audio voiceover
- Approximate duration: 1-2 hours
- On completion, certificate is posted the next working day
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.
On successful completion of the course you will be sent a quality assured certificate through the post the next working
day. This can be used to provide evidence for compliance and audit.
All of our courses are accredited by the CPD Certification Service as conforming
to universally accepted Continuing Professional Development (CPD) guidelines.
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.
||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.
||Food Allergen Law and Food Labelling Regulations
||General food safety legislation, the Food Information for Consumers (EU FIC) Regulation, food labelling regulations, prepacked foods, foods prepacked for direct sale, loose foods, distance selling, law enforcement and product recalls.
||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 and emergency situations.
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.