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