About the course

This course provides the knowledge and tools needed to effectively manage food allergens in the food industry. Participants will learn how to create allergen management plans, minimize cross-contamination risks, and prevent allergen exposure during production. The course also covers the essentials of proper food labelling to ensure clear communication about allergens to consumers. Additionally, it emphasizes the implementation of Good Manufacturing Practices (GMPs) specific to allergen control. Ideal for food industry professionals, this course supports the delivery of safe products, compliance with regulations, and consumer confidence in allergen-sensitive operations.

 

Course Objectives

• Understand and develop allergen management plans.
• Know the basics of controlling cross-contamination to prevent food allergens.
• Understand the labelling of food products regarding food allergens
• Follow the Good Manufacturing Practices for allergen management

 

Course Outcomes:

• Develop and implement effective allergen management plans.
• Identify and control cross-contamination risks to ensure food safety.
• Understand food allergen labelling requirements and apply them accurately.
• Apply Good Manufacturing Practices (GMPs) tailored to allergen management.
• Enhance product safety and compliance with food industry regulations.
• Build consumer trust through clear allergen communication and safety measures.

 

Who Should enroll

• Students in their final year of degree/diploma course looking for a career in the food industry
• Mid to senior-level employees in the food sector
• Entrepreneurs working in the food sector
• Food handlers and food professionals