Allergen Awareness Training for Manufacturers

Course Details: Allergen Awareness and Best Practice (Manufacturing) Level 2

Duration:

1 day

Suitable for:

All members of staff whose activities could have a significant impact on the safety of the product as well as managers who are being introduced to the issues of allergen control for the first time.

Benefits:

Increased awareness will stimulate and encourage individual and collective debate
Increased awareness will create a safer product
Staff will learn basic principles, key concepts and the importance of legislation pertaining to allergen controls
Identify the link between their jobs and a range of potential allergen impacts

allergen awareness and best practice manufacturing level 2 course certificate

Training Objectives

Outline the key principles of Legislation that governs the control of allergens and the protection of the consumer
State the meaning of the terms –

Food intolerance
Allergy
Anaphylactic shock
Cross-contamination
Control measure

Outline why food allergies matter
List the major allergens of concern and give examples of foods which may contain them
State the symptoms that could occur in the human body from eating food which could induce a reaction
Outline how the process flow can impact and control allergen cross-contamination
Describe the methods and control procedures that can be used to prevent the cross-contamination of non-allergen foods from all allergenic ingredients or other products throughout the following operations:
- Ingredients supply and intake
- Storage
- Processing
- Packaging
- Cleaning
- Shipping
Describe how food operators/handlers can contribute to the safe control of allergenic products
Describe how the control of products, ingredients, their specifications & menus can aid the successful control of allergenic products and/or foods containing allergenic ingredients
State how production scheduling can impact on the effective control of allergenic products
Outline the importance of good cleaning practices to prevent cross-contamination of allergen products
List the methods that can be used to maintain the effectiveness of the cleaning operation
Identify the implications of ‘free from’ labelling
State the importance of accurate ingredients declarations and allergen advice

Assessment:

Various practical exercises are undertaken throughout the day to ensure participation and full understanding. The course concludes with a 30 question multi choice assessment.

Qualification:

This Qualification is Certified by HAND IN HAND®. All successful candidates will receive the Award in Allergen Awareness and Best Practice (Manufacturing) Level 2