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
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