This training is great for:

• QA Supervisors/Managers
• Food Safety Supervisors/Managers
• Shift Supervisors/Managers
• Food Manufacturing Business Owners

Time Commitment:

3 - 4 hrs

Don't worry, you don't have to do it in one sitting.  Content is broken out into modules. so you can break it up and fit it in whenever you have a bit of time.  It'll also save your spot, and let you pick up wherever you stepped away.

Description:

This course will elaborate on the major food allergens and how they affect current Good Manufacturing Practices (cGMPs) and Food Safety Principles for food manufacturers and suppliers.  How to create and effective foundational Allergen Control Plan and maintain it in case of changes will be explained.  Participants will also learn about allergen labeling on product ingredient labels and food recalls due to allergens.  Topics include:

• What Allergens Are and How the Body Reacts
• A Deep Dive into Each Allergen of Concern in Food Manufacturing
• Regulations and Laws Pertaining to Controlling and Labeling Allergens
• Managing Your Allergen Programs
• Verification and Validation Activities