Food Allergen Management 
Food allergens can present serious health risks to consumers and significant compliance risks to food businesses. This online training provides participants with essential knowledge for identifying allergens, preventing cross-contact and managing food-allergen risks effectively within an organisation.
Training Objectives
- Understand the foods that commonly contribute to allergic reactions and their symptoms.
- Understand how food allergens should be managed within an organisation.
- Understand regulatory controls and food-allergen labelling requirements.
Who Should Attend?
- Food safety and quality assurance personnel
- Food production and operations personnel
- Supervisors and managers in the food industry
- Food handlers and catering personnel
- Research and development personnel
- Internal auditors and compliance personnel
- Anyone responsible for food labelling or allergen control
Training Benefits
- Improve awareness of common food allergens and allergic reactions.
- Strengthen allergen controls throughout food-handling operations.
- Reduce the risk of allergen cross-contact and incorrect labelling.
- Support regulatory compliance and consumer safety.
- Improve communication of allergen-related information within the organisation.
An additional 8% SST will be applied. Registration is subject to seat availability and confirmation of payment.
