BIS Safety Software
Dealing with Allergens in Food Processing and Handling Environments
This engaging course titled "Dealing with Allergens in Food Processing and Handling Environments" explores the concept of allergens, their significance in the food supply chain, and strategies to prevent cross-contamination in food processing and handling procedures. Leveraging a unique blend of audio, comprehensive video, text, and vibrant graphics, this course offers an effective solution for safety and regulatory compliance training. The course content is strategically divided into several sections for easy understanding and better retention.
This engaging course titled “Dealing with Allergens in Food Processing and Handling Environments” explores the concept of allergens, their significance in the food supply chain, and strategies to prevent cross-contamination in food processing and handling procedures. The course further delves into pertinent FDA regulations and how to set up your own sanitation and cleaning guidelines. As per the Centers for Disease Control and Prevention (the CDC), nearly 6% of adults and children in the United States are affected by food allergies. This translates to millions of allergy sufferers. Hence, safeguarding these individuals is not only of utmost importance but also a complex task. Upon completing this course, learners will understand their role in safeguarding products and consumers from food allergens. The course covers areas like understanding food allergens, their presence in the food supply chain and manufacturing, cleaning practices to prevent allergen cross-contact, the importance of food labeling and much more. Leveraging a unique blend of audio, comprehensive video, text, and vibrant graphics, this course offers an effective solution for safety and regulatory compliance training. The course content is strategically divided into several sections for easy understanding and better retention.
Course topics:
- Introduction
- What Are Food Allergens?
- Allergens in the Food Supply Chain
- Allergens in Food Manufacturing
- Cleaning for Allergen Cross-Contact Prevention
- The Role of Food Labeling
- Conclusion
Estimated 45 minutes
Passing grade 80%
Completion certificate provided.
Course Details
Course Length
This course will take roughly 45 minutes
Passing Mark
To pass this training course, you need to score 80% or higher on the quiz
Certificate
Upon the successful completion of this course a certificate with your name will be stored on your profile and available to print
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