Food manufacture

Allergens in Food Manufacture

Duration: approximately 4 hours self-paced

This course is ideal for all people working or have the potential to work in food manufacture, as it gives the learner in-depth knowledge of allergens and how to control them. Validated by Occupational Awards Ltd.

£3.99

Payment taken at next step

allergens-in-food-manufacture-2

What will the course cover?

Identify the key features of a food allergy, intolerance, and coeliac disease
List the symptoms of food allergies
State the symptoms of anaphylaxis shock
Classify the types of food allergies
List the fourteen main allergens
Understand allergen identification
Recognise the correct labelling of allergens
Understand the importance of allergen training

State what is included in allergen training
Understand the control of ingredients containing allergens
Identify the importance of packing and storing allergens correctly
Understand the importance of cleaning and prevention of cross contamination
Describe what is involved in an allergen risk assessment
Outline the procedures which help to manage allergens and prevent cross contamination
Recognise action taken from allergen recalls and withdrawals