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Objective

The aim of this course is to provide anyone who works in the food manufacturing industry, with a good level of knowledge and understanding of what allergens are, how they can become a food safety hazard and how they must be handled and controlled in the:

  • production
  • delivery
  • storage
  • preparation
  • dispatch and
  • sales of food

Program

  • Statistics
  • Food safety hazards
  • The 14 common food allergens
  • Coeliac disease
  • Symptoms of allergic reactions
  • Allergen control in food production
  • HACCP (Hazard Analysis Critical Control Point)
  • Legal requirements
  • Benefits of implementing HACCP
  • Effective cleaning
  • Allergenic contamination
  • Hand washing and personal hygiene
  • Company procedures

Duration

The average time required to complete this course is approximately 1 hour. However, it is designed to go at the pace of the learner and more time maybe taken if necessary.

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