Description
This course is essential to facilities that have allergens in their building (through processing, handling, manufacturing, storing, receiving, labeling, or shipping). This course will help you to establish, enhance or ensure compliance with various requirements and ensure that your facility has effective controls for each allergen and that they are properly declared on the label.
Requirements
- Computer with working camera and microphone
- Strong internet connection
Click here for information about our cancellation policy.
A minimum of 5 students is needed to run this course.
Objectives
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Recognize the definition of an allergen and differentiate among food allergens, a food causing an intolerance, and a food with a potential sensitizing reaction in the customers
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Examine effective allergen controls throughout a food facility that manufactures, processes, holds, or packs foods with allergens (to include processes like receiving, storing, batching and scaling, blending, cooking, packaging and shipping).
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Understand the regulatory requirements (labeling laws, allergen processing controls, etc.) for controlling allergens in their facility (including the new Food Safety Modernization Act, USDA, and CFIA).
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Discover how to validate and verify controls for allergens
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Determine how to establish an effective allergen control system with competent employees handling the controls
Certificate
By completing/passing this course, you will attain the certificate 2025 Mérieux NutriSciences Completion Certificate
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