The Introduction to Allergens course provides essential knowledge and understanding of food allergens, their impact on health, and the best practices for managing allergens in food production and service environments. Participants will learn about the legal requirements for allergen management, how to identify and control allergens, and the importance of effective communication to ensure food safety. This course is vital for food handlers, kitchen staff, and food safety managers.
Learning Objectives:
– Understand the significance of food allergens and their impact on consumer health.
– Identify common food allergens and allergenic ingredients.
– Learn about the legal requirements for allergen management.
– Develop strategies for preventing cross-contamination of allergens.
– Implement effective communication practices to manage allergens.
—
Course Outline:
Module 1: Introduction to Food Allergens
– Definition and significance of food allergens.
– The immune response to allergens and allergic reactions.
– Difference between food allergies, intolerances, and sensitivities.
Module 2: Common Food Allergens
– Overview of the 14 major food allergens (e.g., peanuts, tree nuts, milk, eggs, fish, shellfish, soy, wheat, sesame, mustard, celery, lupin, sulphur dioxide, and sulphites).
– Common sources and hidden allergens in food products.
– Case studies of allergen incidents.
Module 3: Allergen Legislation and Regulations
– Key legislation related to allergen management (e.g., EU Food Information for Consumers Regulation, Food Allergen Labeling and Consumer Protection Act).
– Roles and responsibilities of food businesses under the law.
– Importance of accurate food labeling and documentation.
Module 4: Allergen Risk Assessment
– Conducting an allergen risk assessment.
– Identifying and evaluating potential sources of allergen contamination.
– Implementing control measures to mitigate allergen risks.
Module 5: Preventing Cross-Contamination
– Best practices for preventing cross-contamination in food preparation and storage.
– Design and maintenance of allergen-free zones.
– Cleaning and sanitation procedures to remove allergen residues.
Module 6: Allergen Management in Food Production
– Strategies for managing allergens in food manufacturing and processing.
– Segregation of allergenic ingredients and products.
– Use of dedicated equipment and utensils for allergen-free production.
Module 7: Communication and Training
– Importance of effective communication regarding allergens.
– Training staff on allergen awareness and management practices.
– Communicating allergen information to customers and consumers.
Module 8: Allergen Labeling and Documentation
– Requirements for allergen labeling on food packaging.
– Best practices for documenting allergen information in recipes and menus.
– Ensuring accuracy and consistency in allergen labeling.
Module 9: Emergency Procedures and Allergen Incidents
– Immediate actions to take in the event of an allergic reaction.
– Emergency response plans and first aid for anaphylaxis.
– Reporting and investigating allergen incidents.
Module 10: Building a Culture of Allergen Awareness
– Promoting an allergen-aware culture within the organization.
– Role of leadership in allergen management.
– Continuous improvement and monitoring of allergen management practices.
Module 11: Case Studies and Practical Applications
– Analysis of real-life allergen management cases.
– Group discussions and problem-solving exercises.
– Applying learned concepts to hypothetical scenarios.
Module 12: Assessment and Certification
– Knowledge assessment through quizzes or written examination.
– Criteria for achieving Introduction to Allergens certification.
– Certification validity and renewal requirements.
—
Delivery Method:
– Duration: Typically conducted over 1 day (6-8 hours total).
– Format: Classroom-based training with interactive lectures, case studies, group discussions, and practical exercises.
– Materials Provided: Course handbook, allergen management guidelines, case studies, and labeling templates.
There are no reviews yet.