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Food Allergen Management & Control System

Food Safety

Food allergens are among the most significant hazards facing the food and beverage industry. Even trace amounts of certain allergenic ingredients can trigger serious health reactions in sensitive consumers. This training program is designed to equip participants with the knowledge and practical skills required to identify, manage, and control food allergens effectively throughout the food handling process, ensuring consumer safety and compliance with relevant legal and regulatory requirements.

The program focuses on understanding food allergens and their sources, conducting allergen risk assessments, implementing effective control measures to prevent cross-contamination, meeting food labeling requirements, and applying international best practices for allergen management within food establishments.

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What you will learn

  • -This handout helps employees and technical, quality, production, warehouse, maintenance, and packaging teams understand food allergen risks and apply practical controls to prevent undeclared allergens in products. Confirm applicable requirements against destination-market legislation, customer specifications, and the site’s approved food safety system.
  • -By the end of the training, participants should be able to distinguish allergy from intolerance, identify cross-contact sources, and follow receiving, storage, cleaning, labelling and incident-reporting rules.

What you will gain

  • -Understand the major food allergens and their common sources.
  • -Recognize the health risks associated with unintended allergen exposure.
  • -Develop skills in allergen risk assessment and control.
  • -Apply preventive measures to minimize allergen cross-contamination during food production and handling.
  • -Understand food labeling requirements and relevant regulatory obligations.
  • -Learn industry best practices through practical examples and case studies.
  • -Contribute to strengthening food safety systems and protecting consumers.
  • -Support compliance with food safety standards such as HACCP and ISO 22000.

Who should attend

  • -Food factory personnel
  • -Food Safety and Quality professionals
  • -Production and Operations Supervisors
  • Restaurant, Hotel, and Catering staff
  • -HACCP and Food Safety Team Members

Course outline

  1. 1 Module 1: 1: Scientific and Regulatory Fundamentals
  2. 2 Module 2: 2: Risk Assessment and Supply Chain
  3. 3 Module 3: 3: Operational Control and Cross-Contact Prevention
  4. 4 Module 4: 4: Labelling, Training and Crisis Management

Delivery

  • Online