Allergen control

Benefits of attending

Delegates who complete this course will have a greater appreciation of how to implement and audit an allergens policy in a food handling environment. The series of practical exercises will reinforce lectures and give delegates the opportunity to discuss and test their knowledge in a hands-on practical training environment before having to apply the knowledge within their own company.

Course content

• What are food allergens and why are they important?
• Legislative requirements for labelling food allergens
• Identifying allergen hazards and evaluating the risk
• Prevention/avoidance of contamination
• Food allergens and international food standards
• HACCP for food allergens
• Analytical tests for food allergens
• Cleaning validation
• Formulation of allergen policy
• Practical exercises in pilot plant facilities
  - Identifying routes of cross-contamination
  - Risk assessment
  - Auditing

"EU labelling legislation regarding food allergens is now being implemented and enforced. It has raised awareness in the food industry of the potential for cross-contamination of allergenic ingredients in the food supply chain. There are currently no statutory controls governing the labelling of possible allergen cross contamination but the responsible approach is to limit this where reasonably possible and to warn consumers where it is not. In practice this is presenting a number of challenges, particularly where manufacturers are handling a number of allergens in facilities producing a diverse range of products. The practical nature of this course will provide delegates with the opportunity to relate principles to their own operations, discuss the challenges and have increased confidence in managing food allergens."

Helen Arrowsmith – Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or