Dealing With Allergens In Food Processing And Handling Environments
- Product ID
- marcdwaf_vod
- Training Time ?
- 27 to 37 minutes
- Language(s)
- English
- Video Format
- High Definition
- Required Plugins
- None
- Number of Lessons
- 7
- Quiz Questions
- 10
- Closed Captioning
- Question Feedback
- Wrong Answer Remediation
- Lesson Bookmarking
- Downloadable Resources
Food allergens present serious risks for consumers and managing them correctly is essential in any food processing or handling environment.
This course covers the fundamental aspects of allergen control, including understanding what allergens are, identifying allergens within the food supply chain, and preventing cross-contact during manufacturing. Additionally, it emphasizes the importance of thorough cleaning and proper food labeling to protect consumers with allergies.
According to the CDC, around 32 million Americans have food allergies, making allergen management a critical responsibility for food handlers. By the end of this course, you will be able to effectively mitigate allergen risks in food production.
This course is in the Video On Demand format, to read about Video On Demand features click here.
- Install on any SCORM LMS
- Full-screen video presentation
- Print certificate and wallet card
- You have 30 days to complete the course
This course is tailored for food processing and handling professionals responsible for managing allergens in the food production chain.
- Introduction
- What Are Food Allergens?
- Allergens In The Food Supply Chain
- Allergens In Food Manufacturing
- Cleaning For Allergen Cross-Contact Prevention
- The Role Of Food Labeling
- Conclusion
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