Food allergies send thousands to the hospital each year, yet even trace amounts of allergenic protein can slip into food through careless handling. This engaging course equips food manufacturers, caterers, and retail staff with the knowledge and tools necessary to keep consumers safe. Using real‑world case studies, you will explore why allergens behave differently from microbes, the cost of recalls, and how worldwide regulations such as EU 1169/2011 and the US FDA Food Allergen Labelling Act shape daily practice.

Step by step, the course breaks down the effective control of allergens. You will learn to draft a risk-based Allergen Control Plan that covers supplier approval, segregated storage, colour-coded tools, validated cleaning, rapid on-site testing, and documentation. Detailed lessons explain accurate ingredient declarations, precautionary “may contain” wording, and crisis communication during a recall. Interactive activities demonstrate how GMP, HACCP, and modern predictive technologies work together to eliminate cross-contact and verify sanitation.

Whether you are new to food safety or a quality manager looking to update your skills, this short course will enhance your professional credibility in under three hours. Practical checklists, templates, and mixed-media lessons make complex legislation and science easy to understand. Earn an Alison certificate and show your commitment to allergy‑aware production. Enrol now and start building a food system where every consumer can eat with confidence and peace of mind.