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.

Sujets de cours :

• 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

Estimé 45 minutes

Passing grade 80%

Certificat d'achèvement fourni.

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