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Introduction to Allergens

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Introduction to Allergen(s)

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01-ENG-3001 Intro To Allergens Individuals with allergies to food count on food manufacturers to properly manage allergens in the food manufacturing environment. This course helps learners understand the symptoms one with an allergy to a food product might suffer. It also reviews statistics of illnesses and deaths due to allergen related health problems. The course defines allergens and sensitizing agents that may be present in food manufacturing production environments. It helps learners understand what the big 8 allergens of concern are in the United States and typical methods that can be established at the food factories to prevent allergen cross contact. Course Length: 9 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Identify the Big 8 Allergens of concern in the United States
  • Understand what might happen if an individual with an allergy consumes that allergen
  • Briefly describe typical control measures for allergens in the food manufacturing environment
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-3002 Key Components of Allergen Control Good Manufacturing Practices are the foundation for any food safety program and allergens are a part of that program. This course discusses that GMP’s are a pre-requisite to an allergen program and defines elements of a GMP program that can contribute to an effective allergen program. The course also discusses key elements of an allergen program like supplier control, process and equipment design, scheduling and rework processes. It helps learners understand the purpose of these allergen programs and how they may impact them. Course Length: 9 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Identify key components of an Allergen Control Program
  • Understand how suppliers contribute to the success of your Allergen Program
  • Describe how traffic patterns poorly implemented can result in an allergen cross-contact issue
  • Understand how color code policies can work to help protect the public from allergen cross contact
  • Understand why rework control is an integral part of the allergen program
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-3003 Sanitation for Allergens Sanitation when working with allergens becomes a very important part of preventing the potential for cross contact when working with several allergens in a food processing factory. This food safety training course on Sanitation for Allergens discusses conditions under which extra precautions must be taken when numerous allergens are present in the food manufacturing environment. The Sanitation for Allergens Course also discusses typical wet and dry-cleaning methods that may be used to prevent allergen cross contact and the rules that must be followed when product changeovers occur. It helps learners understand the importance of Allergen Control through Sanitation. Course Length: 9 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand conditions that must be met for Sanitation to be effective
  • Understand when wet and dry cleaning might be applied in food manufacturing
  • Identify other cleaning methods that may be utilized including push-through cleaning, compressed air and vacuum
  • Understand why changeovers are an important part of an Allergen Control Program
  • Understand the inspection process and methods of validation for proving that Allergens have been eliminated through Sanitation Processes
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-3004 Allergen Labeling Allergen Labeling is the number one source of food recalls in the United States today. This Allergen Labeling Course will help your employees understand the importance of allergen labeling by teaching them the law such as the Food Allergen Labeling and Consumer Protection Act (FALPCA) for FDA regulated products and the Fair Labeling Act. The Allergen Labeling Course also discusses the principle display panel and the typical elements that are included on this label. The learner will understand the definition and importance of including the special considerations of allergen labeling and how their inspection processes of labels have a big impact on the laws. Course Length: 10 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand that Allergen Labeling is a regulation governed by the FDA or USDA depending on the type of food being produced
  • Define a Principle Display Panel and its common elements
  • Explain the difference between a label and labeling
  • Understand Special Considerations and when they might be used on the label
  • Understand the steps that they may take to protect the public by ensuring labels are correct on each package and include the proper elements
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-3005 Storage for Allergens When it comes to storing allergens, it is important to reduce the risk of Allergen Cross Contact. This Allergen Storage Course focuses on from the receiving dock to the warehouse teaching the learner specific practices that will help reduce the risk for that cross contact. The Allergen Storage Course also discusses rework, work in progress or WIP best storage practices to ensure that the reworked allergen product doesn’t become a source of cross contact in another product. Best practices are discussed as well as some methods of control such as color code systems. Course Length: 6 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand that allergen storages practices begin at the dock with typical verification and labeling procedures
  • Explain how proper allergen storage practices can reduce the risk for cross contact
  • Understand why controlling rework is an important part of the Allergen Control Program
  • Define Work in Progress
  • Understand the steps that they may take in the event of an allergen spill that has the potential to become a cross contact issue
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).