According to the Food Allergen Labeling and Consumer Protection Act (FALCPA), there are 8 major allergens accounting for over 90% of food allergic reactions, which include any other ingredients that contain proteins from one of more of them and must therefore declared in a specific way on food packaging
The 8 foods recognized as major food allergens by law are:
- Fish (e.g., bass, flounder, cod)
- Crustacean Shellfish (e.g., crab, lobster, shrimp)
- Tree Nuts (e.g., almonds, walnuts, pecans)
Allergen control is an essential part of every food safety program and required by the new FDA food Safety Modernization Act (FSMA) rule for Preventive Controls for Human Foods. The Allergen Control Plan outlines controls that are put in place regarding the handling, processing, storage, packaging and identifying of allergens and the likelihood of possible locations where cross-contact can be identified.
The following course will elaborate on the major food allergens and how they affect Good Manufacturing Practices (GMPs) and Food Safety Principles for food manufacturers and suppliers. How to create an 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.
By the end of the training course, participants will be able to:
- Create a framework of an Allergen Control Plan that can be customized to your business.
- Have a working knowledge of food allergens and how they affect food production line protocols.
- Identifying facility deficiencies that can lead to cross contact of multiple allergens.
- Importance of correct allergen food labeling and food recalls affected by allergens.
The participant will receive a certificate of success completion for the course after passing a written knowledge test following the training class.
The course is designed for:
- General management who wish to acquire a broad knowledge of Food Safety issues
- Quality Assurance / Technical and Production Personnel who have specific responsibilities for Food Safety as part of a HACCP Team
- Environmental Health Officer, Research & Development Personnel, Operations Manager
Course Length – 8 Hours