Overview

The training can be used by anyone working at any point in the food chain. It is not designed only for producer awareness, also considered all food chain. Consumer awareness section is so simple and medical side has not covered.Allergen topic is very popular topic for health and fitness programme and food safety programme. There are two different disciplines for allergen. One side is from health care, another side is diet and safety. We are dealing only with food allergens. This course is designed for whom want to manage allergen program in food and packaging manufacturer.The reason we wanted to prepare this training is that when we ask the employees in food and packaging businesses about allergen, they still talk about dust and pollen allergy.Allergen management is the core requirement on labelling regulation in the world as an pre-requiste programme and key clauses on all food safety management standards (IFS, BRC, FSSC 22000, ISO 22000, SQF, AIB etc).Code of Practice on Food Allergen Management for Food Business Operators has been updated and it requires that All personnel involved in the production, manufacture, preparation, handling, distribution, retail and service of foods should understand their role in allergen management and the food safety implications of the presence of undeclared food allergens. This includes temporary and maintenance personnel."All relevant personnel in a food business should receive food allergen training as appropriate to their job responsibilities, so they can contribute to the measures needed to prevent or minimise the likelihood of allergen cross-contact and labelling errors. Training programmes should be reviewed regularly to ensure they are up to date and appropriate. All appropriate personnel should be encouraged to report and/or take immediate action, if any labelling errors or an undeclared allergen is suspected. Training programs should include, as appropriate to the person's duties:  general allergen awareness, including the serious nature and possible health consequences of the unintended or undeclared presence of allergens in products from a consumer perspective;  awareness of the likelihood of allergen cross-contact identified at each stage of the food supply chain, and the preventive measures and documentation procedures applicable in the food business;  GHPs, for example, appropriate clothing, hand washing, and minimizing hand contact with foods to prevent or minimise allergen cross-contact;  hygienic design of facilities and equipment to prevent or minimise allergen cross-contact;  cleaning of premises, equipment and tools, including clear between-product cleaning instructions, and its importance in preventing or minimising allergen cross-contact;  handling of rework materials to prevent or minimise unintended allergens from being incorporated into a food;  waste management, for example how waste should be handled to prevent or minimise allergen cross-contact;  situations where potential allergen cross-contact can occur between products, production lines or equipment, and prevention measures;  procedures for corrective actions when allergen cross-contact or labelling errors are suspected;  procedures for managing people traffic patterns around the site to prevent or minimise allergen transfer from one area to another, for example people changing production line or site, movement to the canteen/break room and of visitors;  equipment movement around the site, for example, maintenance tools, carts, food trays, etc. to prevent or minimise allergen transfer from one area to another;  labelling and the awareness of allergen presence in raw materials, semi-finished goods and finished products; and  sources of allergen information, e.g. supplier specifications, supplier audit records"Source: CXC 80-2020 Code of Practice on Food Allergen Management for Food Business OperatorsTo train your staff about allergen, we recommend our training for "Hygiene for staff". It covers very basic information. And try to give awareness about allergen management on manufacturer site.

Skills

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