"Dealing with Allergens in Food Processing and Handling Environments" discusses what allergens are, their role in the food supply chain, and how to avoid cross-contamination throughout the food manufacturing and handling processes. The course also addresses relevant FDA regulations and how to establish your own sanitation and cleaning protocols.
According to the Centers for Disease Control and Prevention (the CDC), food allergies affect almost 6% of adults and children in the United States. That’s millions of allergy sufferers. So protecting people with these types of allergies is an extremely important, but also very complex, job. After taking this course, employees will know what they can do to help protect products, and consumers, from food allergens.
Topics covered in this course include:
- What food allergens are
- Allergens in the food supply chain
- Allergens in food manufacturing
- How to clean to prevent allergen cross-contact
- The role of food labeling
- …and more.
Disclaimer: The information provided on this page is subject to change and is for promotional and informational purposes only. Prior to acting on the information contained on
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information. Under no circumstances will Atlantic Training, LLC be held responsible for direct, indirect, consequential, or incidental injuries or damages, or any damages or injuries
whatsoever, whether resulting from contract, negligence, or other torts, related to the utilization of this information or the contents of this page. Atlantic Training retains the right to
incorporate, remove, or adjust the contents on this page without prior notice.
