Level 1 Controlling Food Allergens
Course Overview
- An introduction to common food allergens and their effects
- Why food allergens need to be controlled
- the legal requirements for allergen labelling and control
- Controlling food allergens in the factory
- Raw materials
- Products
- Production processes
- Premises and equipment
- Cleaning
- People
- Validating controls
- Allergen audits
Who should attend?
- Food industry personnel who need an awareness of food allergens and methods for their control
- From 4 to 12 delegates per course
Benefits to your organisation
- To provide course members with a knowledge of the fundamentals of the control of food allergens
Course Duration
- 1 to 2 days (7 hours)
This course is normally delivered safely on-site but can also be delivered remotely
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