Allergen Awareness for Manufacturing

There are between 20 – 30 deaths from anaphylaxis (a serious allergic reaction) in the UK each year, and 6% of children suffer with food allergies. Therefore, it is essential that anyone who works within the food manufacturing industry has a good working knowledge and understanding of these food hazards. This course provides the ideal training for food manufacturing employees and will explore what the 14 main food allergens are, as well as common non-food allergens, and how HACCP (Hazard Analysis Critical Control Point) plays a pivotal role in the risk management of food safety, ensuring control measures are in place to prevent any chance of contamination or cross-contamination of allergens in food.