Introduction to Allergen Management for Food Safety

Level Understanding Duration 1 day

Available to book: Public classroom Request a quote

Available as an In-House Course

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Suitable for large groups
Flexible & convenient
Tailored for your needs

All organizations recognize the increasing need to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety.

Food safety management systems whether in accordance with the Philippine Standard, HACCP, FSSC 22000, BRC, ISO 22000 or customers’ own systems all require pre-requisite programmes to enable food and beverage to be produced safely for consumption or for further processing.

Such prerequisite programmes would include allergen management. This course intends to detail steps to enable effective implementation of allergen controls.

How will I benefit?

Gain knowledge of managing an allergen programme for the food and beverage industry
Able to develop programme that will comply with food safety requirements
Sharing of experience with the tutor

- Understanding what food allergens and intolerance are and the reasons for control
- Addressing effective allergen practices in different sections of a facility
- Know how to store materials containing allergens
- Learn how to schedule production runs with minimal deep cleaning
- Understanding allergen verification and validation methods
- Learn examples of best and weak practices of allergen management
Specially targeted to those who are responsible in the development & implementation of Food Safety Management Systems including management representative, managers, executives, internal auditors, food safety team leader, food safety team members and production or warehouse supervisors.
On completion, you will be awarded an internationally recognized BSI Training Academy certificate.

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