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Management of Allergens in Food Industry - Awareness Course

3,751 Students enrolled
  • Description
  • Curriculum
FOOD ALLERGEN

Description

Food allergies and intolerances are now well recognised as a food safety issue, which must be managed. Food companies have a responsibility to establish a food safety management system to comply with legal requirements. Allergen Management should be an integrated part of food safety assurance strategies and should consider the risk from food allergens together with other food safety risks. It should be built into operational standards for a company’s own manufacturing, for third party manufacturing performed on behalf of the company and be incorporated into all raw material supply standards. This course teaches how to implement and follow best practices to manage allergens in food industry.

Who Should Attend?

  • Anyone employed in food industry
  • Quality, food safety & regulatory professionals
  • Manufacturing, product development & design engineers working in food industry
  • Complaint handling personnel
  • Site managers, and consultants
  • Contract manufacturing organizations in food industry
  • Senior and executive managers in food industry
  • Anyone involved in the design, development, manufacturing, distribution, trading, sales or marketing of food products
  • Anyone providing services to build food processing facility
  • Food safety auditors
  • Freshers and job seekers
  • Those supplying raw materials to food manufacturers
  • Those involved in the import and export of food products

Key Benefits

  • Familiarize with common type of allergens in various countries and its hazards to consumers
  • Learn how to develop a product description with allergen details
  • Understand cleaning practices for allergen removal
  • Learn storage practices to avoid cross contamination from allergen materials
  • Manage new product development that contain allergens
  • Understand the labeling practices for products with allergens
  • Learn how to carry out an assessment of raw materials to establish the presence and likelihood of contamination by allergens
  • Understand best supplier management practices to avoid allergen contamination from raw materials
  • Learn techniques to prevent allergen contamination during rework
  • Learn the equipment management techniques to avoid allergen contamination
  • Identify and list allergen-containing materials handled on site
  • Conduct risk assessment to identify routes of contamination
  • Establish documented policies and procedures for handling raw materials and intermediate and finished products to ensure cross-contamination from allergen materials
  • Learn production scheduling practices to prevent cross contamination
  • Develop systems to restrict the movement of airborne dust containing allergenic material
  • Understand waste handling and spillage controls
  • Learn how to validate production process to meet ‘allergen free’ claims
  • Understand the hierarchy of controls for managing food allergens
  • Understand the communication requirements in allergen management
  • Learn to assign roles and responsibilities for managing allergens
  • Learn the documentation and record keeping practices
  • Develop employee training plan to effectively manage allergens
  • Learn the inspection and verification techniques to ensure the implementation of control measures

Learning & Evaluation Method

This is  a live and interactive course.  Once you purchase the course, our team will contact you to plan the training. No matter where you are located, we schedule the classes based on your convenience and time zone. You can plan to attend the training in sessions of 4 or 8 hr duration, based on how much time you can spend in a day.

Certification

There are increasing numbers of organizations, who prefer candidates those who have certain certifications from recognized programs. Certification demonstrates your commitment to superior professionalism, upholding industry standards, and continued learning. These merits can help boost your professional credibility and prestige within your own network, in your organisation, with your current clients, and when pursuing new business opportunities. After the successful completion of the course and final exam, you will be awarded with a certificate of completion issued by QGlobal. Your credentials will be made available in the global online directory and can be verified by anyone searching with the certificate number. Without doubt we can say that our training courses are well recognized and sought after by organizations across various geographies.

Sample Certificate

Sample certificate

Buy for group Are you planning to buy this course for a group? We have the best prices for you! Select ‘Buy for Group’ option and add to the cart. You will get a discount of 60 – 75% for a group of up to 10 participants. To make a group purchase, create your group name and add individual emails of up to 10 participants. Each participant will get the access to the course materials, exam and the certificate. We will arrange one live-online session for the entire group.

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Course details
Duration 8 hr
Lectures 21
Level Beginner

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Management of Allergens in Food Industry - Awareness Course
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