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Allergen & Contaminant Control in Food Processing
A simple, practical introduction to controlling allergens and contaminants in food processing to help prevent cross-contact, contamination and food safety risks.
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Course Description
Food allergens and contaminants can create serious food safety risks if they are not properly controlled.
What you will learn:
By the end of this course, you will understand:
Duration
Food allergens and contaminants can create serious food safety risks if they are not properly controlled.
This short course provides a practical introduction to allergen and contaminant control in food processing. It explains how allergens and contaminants can enter food, how cross-contact can occur, and the everyday controls workers can use to help keep food safe.
What you will learn:
By the end of this course, you will understand:
- Common food allergens and why they need to be controlled
- Different types of food contamination
- How allergens and contaminants can enter food during processing
- How cross-contact and cross-contamination can occur
- Good hygiene and handling practices
- The importance of cleaning and separating products and equipment
- How to follow workplace allergen and contamination controls
- What to do if you identify a potential allergen or contamination issue
Duration
Approximately 1-2 hours
Certificate of Completion
Upon successful completion of all required components of the course, including lessons and quizzes, you’ll receive a Certificate of Completion as recognition of your learning.
Entry and Equipment Requirements
There are no entry or equipment requirements for this course.
If you have any questions before enrolling or at any time throughout your course, visit our FAQs or Contact Us.
Entry and Equipment Requirements
There are no entry or equipment requirements for this course.
If you have any questions before enrolling or at any time throughout your course, visit our FAQs or Contact Us.