PURPOSE
Mislabelling of allergens accounts for approximately half of all food recalls.
This course will help the learner to understand that allergens must be labelled and that the impact of inaccurate advice can be potentially fatal to allergy sufferers.
TARGET AUDIENCE
The training course is for all food handlers in small, medium and large food business and / or catering facilities; Quality Managers, Technical Managers, Production Managers and anyone involved in the implementation and auditing of food quality and safety management systems.
EVALUATIONS
Upon completion of the course, a Certificate of Successful Completion will be issued.
CONTENT
- Introduction to Food Allergens and Food Intolerances
- Description of the Common Food Allergens
- Understanding Ingredient Labels and Hidden Allergens
- Managing Food Allergens from ingredient delivery to food production
- Avoiding Cross Contamination
- Allergen Labelling
COURSE OUTCOMES
Upon completion of this course, delegates will be able to:
- Gain an in-depth understanding on the identification of allergic ingredients;
- Understand how to effectively manage the allergen risk from raw materials to delivery of finished products;
- Acquire knowledge on prevention of cross contamination as well as effective labelling to inform consumers about which products are safe to eat.
