Allergen Management

Common allergens and intolerances

Understand difficulties faced by food allergic people

Understand risks allergic people take on a daily basis

Understand allergic reactions and causes

Procedures relating to the accurate communication of ingredient information, from supplier to consumer

Hygiene considerations with regard to allergen and ingredient control

Procedures relating to the control of contamination and cross-contamination of allergenic ingredients

The requirements of BRC Global Food Standards relating to Allergen segregation and control

Customer Code of Practice requirements on Allergen segregation and control i.e. TFMS and M&S

Packaging information to accurately reflect the content of the product

Allergen Management

Duration
1 day

Study options

Qualifications
Certificate

Need more info?

Delivered by