Food Safety ManufacturingFood Allergens: Proper Handling

Food Allergens: Proper Handling

SKU: JCOM-40180

Duration: 0.48 Hrs

With food allergies having such a profound effect on the food industry and public health, what steps can be taken to prevent allergen recalls and reactions and earn the trust of your consumers? The first line of defense standing between public safety and recalls are the employees carrying out the day-to-day manufacturing functions. Everyone plays a critical role in proper food handling, from receiving and batching to sanitation and maintenance. This course will review how each role plays a key part in food allergen management and the best practices for allergen handling in your facility.

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Course Details

Learning Objectives

By the end of this food handling course, you will be able to:

Identify allergens in your facility
Recognize allergen cross-contact risk throughout the facility and strategies to prevent it
Describe an allergen flow diagram and give examples of proper allergen flow and storage
Define and describe parts of a validated Allergen Sanitation Program

Specs

Course Level	Intermediate
Languages	English
Compatibility	Audio, Video, MobileReady, Responsive

Rebecca White

Rebecca White kick started from a young age, she has a strong passion for food from creating, discovering, and eating to the science, psychology, and technology that goes behind it. Her unique experience working in small eight-person startup teams, to traditional, established manufacturing facilities, and growing corporate R&D environments has led her to specialize in guiding food safety and quality throughout the innovation and R&D phases of product development, ensuring products for success at scale-up and manufacturing.

Course Applies To

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