This course provides essential knowledge on handling allergens in the food industry, ensuring compliance with FDA regulations and protecting consumers from food-related allergic reactions. Participants will learn about major food allergens, cross-contamination risks, best practices for food handling, and the importance of accurate labeling.
Key Learning Points:
- Understanding food allergies and the immune system’s response to allergens.
- Identifying the nine major food allergens and their impact on public health.
- Differentiating between food allergies and food intolerances.
- Recognizing the risks of cross-contamination in farms, food processing plants, and restaurants.
- Implementing best practices for preventing allergen exposure, including sanitation protocols and proper food storage.
- Following FDA regulations and labeling requirements to ensure consumer safety.
- Establishing sanitation and cleaning protocols to prevent allergen cross-contact.
- Training employees to recognize allergens and follow proper food handling procedures.
By the End of This Course, You Will Have Learned:
- How to identify and manage food allergens to protect consumers.
- The importance of preventing cross-contact in food production and handling.
- Strategies to comply with FDA allergen labeling regulations.
- Best practices for sanitation, employee training, and facility design to minimize allergen risks.
- The role of effective food labeling in preventing allergic reactions.
This course equips food industry professionals with the tools and knowledge needed to maintain a safe and allergen-aware food production environment.