Dealing with Allergens in Food Processing and Handling Environments

This course on “Dealing with Allergens in Food Processing and Handling Environments” discusses what allergens are, their role in the food supply chain, and how to avoid cross-contamination throughout the food manufacturing and handling processes. The course also addresses relevant FDA regulations and how to establish your own sanitation and cleaning protocols.

According to the Centers for Disease Control and Prevention (the CDC), food allergies affect almost 6% of adults and children in the United States. That’s millions of allergy sufferers. So, protecting people with these types of allergies is an extremely important, but also very complex, job. After taking this course, employees will know what they can do to help protect products, and consumers, from food allergens.

To view the full-length video click here.

Topics covered in these products include:
  • What food allergens are
  • Allergens in the food supply chain
  • Allergens in food manufacturing
  • How to clean to prevent allergen cross-contact
  • The role of food labeling
  • and more.
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