Allergen Management Training

A comprehensive guide to safe food handling and best practices through the understanding of food allergen management.

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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

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