Food allergen control - live online tutor-led training

This interactive half day online module has been designed to give participants an understanding of the key principles and strategies of assessing and controlling food allergen risks and how they relate to the development of food safety management systems within organisations and their suppliers. The assessment and control of food allergen risks throughout the food chain has become a requirement of many standards, this module will aid food businesses to protect consumers and evade product recall or withdrawal. 

The concepts of food allergen control will be delivered through tutored sessions, discussions, and case study exercises during the module.

This module is aimed at individuals and roles that are or will be involved in the design, implementation, review, or audit of food allergen management systems.

The module will be delivered live online over the course of a morning (0900 - 1230 hours), participants will be sent log in details for a Microsoft Teams session.

• Assessing and managing the risk of food allergen hazards through the food chain
• Global food allergen control best practice, including Codex, and conformance with food allergen aspects of international standards.
• The role of food safety management systems, including pre-requisite programmes and HACCP, in food allergen control to protect organisations and consumers with food allergy.

 Learning outcomes

At the end of the course participants will be able to:

• Correctly apply risk assessment and management concepts to food allergen hazards.
• Correctly apply global food allergen management best practice.
• Enable conformance to the food allergen aspects of international standards.
• Correctly apply food allergen control principles within food safety management systems to protect organisations and consumers with food allergy.

The fee includes a 45 minute prerequisite video on Food Allergen Awareness, the session will ensure a sound awareness of food hypersensitivity and common food allergens.  Clinical aspects of food allergy will be discussed as well as the foods that cause reactions and the implications for food businesses.

This module is a standalone module within the Food Allergen Management Course Series.  The other two modules cover: Food Allergen Cleaning Validation and Analysis and Food Allergen Communication and Labelling. A discount is available when booking one or more modules at the same time, along with the opportunity to undertake the RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks (provided participants have completed the prerequisite session and modules 1 and 3). 

Modules in the series can be customised and are available to be delivered inhouse.