Food allergens are considered an important hazard that need to be controlled during food and beverage manufacturing. While more than 160 foods can cause allergenic reactions in people with food allergies, 90% of food allergenic reactions come from just eight allergens: dairy, egg, fish, shellfish, tree nut, peanuts, wheat, and soy. To avoid health risks posed by food allergens, food manufacturers must implement control strategies to avoid cross contact of allergenic foods with foods that don’t contain that allergen and product mislabeling.
In this five-hour asynchronous course, you’ll learn how some food proteins cause an allergenic reaction and the symptoms that accompany this reaction. You will also learn how to develop an Allergen Control program, the necessary documentation, internal auditing, and employee training requirements as well as the practical implementation to ensure a robust and sustainable system.