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 on-site and ‘in-house”