The objective of this training is to understand food allergens and their effects, identify the risks associated with allergens, and examine methods for controlling these risks. Upon completion of the training, participants will understand the definition of allergens and the critical importance of allergen management, while developing the skills necessary to effectively manage allergens within their organizations.

TRAINING CONTENT

• Identifying Symptoms Caused by Allergens Present in Food
• Identifying Allergens in Products and Understanding Relevant Legal Requirements
• The Importance of Identifying and Controlling Food Allergens Within Food Businesses
• Roles and Responsibilities of Departments Such as R&D, Quality, Production, and Purchasing in Allergen Management
• Methods for Preventing Cross-Contact with Food Allergens, Control Measures, and Clarification of Responsibilities Within the Organization
• The Importance of Communication in Minimizing the Adverse Effects of Food Allergens
• Allergen Declaration on Product Labels, Its Importance, and Legal Requirements

TRAINING DURATION

The training duration is 1 day.

WHO CAN ATTEND

• All relevant personnel who come into contact with allergens during production should attend this training.

EXAMINATION AND CERTIFICATION

Participants who achieve a minimum score of 80 in the examination conducted at the end of the training will receive a ” Certificate of Achievement”, while other participants will receive a “Certificate of Attendance”.

INFORMATION / REGISTRATION

Complete the Form to Start Your Registration Process or Request Further Information

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