Food Safety: USDA Top 9 Allergens Training Course

Millions of people in the United States suffer from food allergies and sensitivities. With some of these allergies being potentially fatal, it’s important for food manufacturers to understand their role in keeping consumers safe. In this training, you’ll learn how to identify the top 9 food allergens, their symptoms, and how the Food and Drug Administration (FDA) recommends manufacturers prevent cross-contamination, and the labeling requirements for foods with allergenic ingredients.

There are nine top food allergens identified by the USDA: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame—as well as non-allergic hypersensitivities such as gluten intolerance and sensitivities to certain food additives. The symptoms of a food allergy can be mild like hives and coughing, or they can be life-threatening including anaphylaxis.

Fortunately, the FDA has guidelines on how food that includes allergenic ingredients should be labeled and recommendations on preventing cross-contamination during production. Food manufacturing facilities are required to clearly label the food source of all major food allergens used to make the food. It’s also recommended that separate equipment, personnel, and tools be used to produce foods that contain allergens. The FDA also recommends the creation and implementation of an Allergen Control Plan, detailing procedures for handling allergenic ingredients, avoiding cross-contamination, and maintaining food safety through sanitation, employee training, and facility design.

This course will help you understand how food allergies affect people and what manufacturer’s should do to limit the risk to consumers. It’s important for everyone to know what’s in the food they are eating so they can avoid a serious allergic reaction!

This program is available with Spanish and French closed captions.