Allergen Management in Food Production

Description

• Content:
  • Food Allergies and Their Effects
  • Identification and Labeling of Allergens
  • Allergen Management in Product Development
  • Prevention of Cross-Contamination
  • Training and Awareness of Personnel
  • Compliance and Legal Requirements
• Prerequisites:
  • Basic knowledge in food quality and safety required.
• Certification Requirement:
  • Without certification option
• Conduction Method:
  • Online (For on-site or in-house training, please send us a request via our contact form (Contact - intellcert). We will get in touch with you shortly thereafter.)
• Language:
  • English
• Target  Audience:
  • Production managers
  • Quality and food safety experts
• Learning Objectives:
  • Recognizing the importance of allergen management for food safety.
  • Implementing procedures to identify and control allergens in production.
  • Developing and conducting training measures for employees to prevent cross-contamination.
  • Knowledge of legal requirements and labeling guidelines for allergens.
• Note:
  • Displayed price excl. VAT