Level 2 – Managing Food Allergens

Course Overview

• An introduction to food allergies
• Business impact
• Legal requirements for allergen labelling & control
• Testing for allergens
• Practical risk assessment & allergen control
• Risk management
• Management awareness
• Raw materials (supplier assurance)
• Products (design & formulation)
• Production processes (rework, scheduling)
• Premises & equipment
• Cleaning
• People (staff training & communication)
• Validating controls
• Communicating with consumers (labelling, websites, help lines)
• Practical auditing & assessment techniques
• Management reviews

Who should attend?

• Those with responsibility, directly or indirectly with the management of allergens within food manufacturing, storage & distribution
• This course can be used as a Refresher to the level 1 Controlling Food Allergens
• From 4 – 12 delegates per course

Benefits to your organisation

• To provide course members with the knowledge & skills required for the effective control of
allergens in a food manufacturing organisation

Course Duration

• 2 days (14 hours)
This course is normally delivered on-site and ‘in-house’.