Dealing with Allergens in Food Processing and Handling Environments

This Interactive 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. Areas covered in the course 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.

To view the full-length video click here.

Topics covered in these products include:

  • Describe what food allergens are and how to protect people with allergies from them.
  • Follow the proper procedures when dealing with both non-allergen and allergen foods to avoid cross contamination.
  • Define the nine major food allergens that you can encounter.
  • Use proper cleaning processes to remove allergens in food manufacturing environments.
  • Follow FDA requirements to make sure food is labeled properly in your facility.
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Associated Industries: Food Processing and Handling Environments.
Associated Topic Titles: Food Safety.


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