What You’ll Learn in This Food Allergen Handling Training
The training on Handling Food Allergen in a food plant has the following learning objectives:
- What are Allergens?
- Allergen Cross Contact issues
- Fundamentals of Allergen Control
- Allergen at receiving.
- Allergen during Processing
- Allergen Spillage
- Allergen in Storage
- Allergen Handling Challenges
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at [email protected] or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
The “Big 9” allergens include milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame. This course covers allergen identification in Module 1.
Cross contact occurs when an allergen is unintentionally transferred to a non-allergen food through shared equipment, improper cleaning, or airborne particles. Module 2 explains cross contact risks. see our Food Allergens Management course for advanced controls.
Effective control measures include segregation, dedicated equipment, scheduling, and validated cleaning procedures. Part 3 of this course covers allergen controls during processing. explore Food Safety Fundamentals for broader food safety practices
Immediate containment, proper cleaning using allergen-specific procedures, and verification of cleaning effectiveness. Part 4 of this course covers spillage handling protocols. for hygiene design principles, see Hygiene and Sanitary Design - In a Food Plant.
FDA's Food Allergen Labeling and Consumer Protection Act (FALCPA) mandates labeling of major allergens. Learn more from the official FDA FALCPA page. This course aligns with current regulatory expectations.
- Basic Instructions
- Introduction - Handling Food Allergens
- Part 1 – Understanding Allergens
- Part 2 – Handling Allergen at Receiving
- Part 3 – Allergen Controls During Processing
- Part 4 – Handling Allergen Spillage
- Lesson Learned
- Review Quiz - Guided
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