Overview

This course provides essential knowledge and practical tools for managing food allergens safely in production and handling environments. Participants will learn about the different types of food allergens, the risks they pose to individuals with allergies, and the regulatory requirements for allergen labeling and cross-contamination prevention. The course focuses on strategies for implementing effective allergen control programs in food manufacturing, storage, and distribution. By the end of the course, learners will be equipped to manage allergens in compliance with safety standards and protect consumers from allergic reactions.

Event Details