Level 1 – Controlling Food Allergens

Course Overview

• An introduction to common food allergens & their effects
• Why food allergens need to be controlled
• The legal requirements for allergen labelling & control
• Controlling food allergens in the factory
• Raw materials
• Products
• Production processes
• Premises & equipment
• Cleaning
• People
• Validating controls
• Allergen audits

Who should attend?

• Food industry personnel who need an awareness of food allergens & methods for their control
• From 4 – 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 – 2 days (7 hours)

This course is normally delivered on-site and ‘in-house’.