Learning Outcomes

In this free course, you will learn how to:

• Define the eight major food allergens recognised in global regulations
• Explain the difference between allergen cross‑contact and microbial cross‑contamination
• Create a written Allergen Control Plan covering risk assessment to verification
• Apply GMP and HACCP principles to minimise allergen hazards in production lines
• Recognise EU 1169/2011 and US FALCPA labelling requirements for allergens
• Outline accurate ingredient lists and precautionary “may contain” statements
• Describe cleaning procedures using ELISA, PCR or lateral‑flow allergen tests
• Explain how to recognise allergen risks and follow colour‑coded controls
• Apply root‑cause analysis and CAPA after an allergen incident or recall
• Indicate emerging technologies and regulatory trends in allergen management