Food Allergens In Manufacturing
Quantity: 1
Food Allergens In Manufacturing
Duration 1-2 hours
For me
For teams
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100% online training
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Start when you like
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Learn on any device (desktop, mobile or tablet)
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Instant assessment and result
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1 learner per course
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Train teams of all sizes
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Bulk discounts starting at 10% off 10 courses
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Pay by invoice with 30 day payment terms available (5+ courses)
£25 +VAT
include vat
Includes a 10% discount for 10+ courses
Everyone who works in a food manufacturing premises must have an awareness of which allergens are present in their factory, plus how to handle them safely so as to prevent cross-contamination.
This Food Allergens in Manufacturing course is designed to provide workers with more information about the foods that commonly trigger allergic reactions, how these should be displayed on food packaging, and which procedures and practices must be followed to prevent contamination between allergenic and non-allergenic ingredients in manufacturing premises.
Food Standards Agency (FSA) guidance states that food businesses must make sure their staff receive training on allergens.
100% online training
Access anywhere
Same day digital certificate
Printed certificate posted next working day
Full audio voiceover
Assessment retakes at no extra cost
Developed by food safety professionals
Ensures compliance with the EU Food Information for Consumers (FIC) Regulation
Up to date with current allergen legislation in the UK, Natasha's Law and PPDS labelling requirements
Accredited by CPD and endorsed by the Institute of Hospitality
Bulk discount for orders of 10+ courses
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Save on our courses when you buy more training upfront. Lock in a better price now and access the training whenever you need to. You can mix and match any of our courses too and get the discount off your whole order.
10+ courses = 10% off
50+ courses = 20% off
100+ courses = 30% off
500+ courses = 40% off
What you'll learn
By the end of this course learners will:
- Understand the differences between food allergy, food intolerance, anaphylaxis and coeliac disease.
- Be aware of the common symptoms of allergic reactions and anaphylaxis.
- Know the 14 named food allergens that must be declared if they are used as an ingredient in any of the food products manufactured in the factory.
- Have an awareness of the legal responsibilities of food manufacturers in regards to allergen labelling and declaration.
- Recognise the importance of adhering to the company allergen policy.
- Understand how to prevent allergenic cross-contamination in a factory through good hygiene procedures and proper food handling practices.
Training you can trust
Accredited by CPD
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
Endorsed by the Institute of Hospitality
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
Recommended renewal:
3 years
What does this mean? This certificate does not have an expiry date, however, based on industry best practice guidelines there is a recommended renewal period.
Engage and empower
Our in-house Learning Designers develop all of our courses to give you and your learners the most engaging training possible.
Module 1: Introduction to Food Allergens, Allergies and Anaphylaxis?
What is a food allergen, key definitions, coeliac disease, symptoms of an allergic reaction and anaphylaxis, the 14 named food allergens and hidden allergens.
Module 2: Food Allergen Law and Food Labelling Regulations
General food safety legislation, The Food Information for Consumers (EU FIC) Regulation, food labelling regulations, prepacked foods, peanuts & cereals containing gluten, foods prepacked for direct sale (PPDS), loose foods, distance selling allergen regulations, law enforcement, product recalls, traceability, calculating allergens, rework.
Module 3: Preventing Allergenic Cross-Contamination in the Factory
HACCP, allergen policy, food deliveries and distribution, food storage, factory design and layout, hand washing, personal hygiene, cleaning the factory, cleaning in place.
The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 90%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.
This course is suitable for food handlers in manufacturing settings, particularly those that use any of the 14 named food allergens as ingredients. The course is appropriate for workers at all levels.
It’s advised that you take a Level 2 Food Hygiene and Safety in Manufacturing course alongside this one to ensure you have the complete knowledge needed to work in an environment that handles food.
