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Introduction to Allergens

Introduction to Allergens

Individuals with allergies to food count on food manufacturers to properly manage allergens in the food manufacturing environment. This course helps learners understand the symptoms one with an allergy to a food product might suffer. It also reviews statistics of illnesses and deaths due to allergen related health problems. The course defines allergens and sensitizing agents that may be present in food manufacturing production environments. It helps learners understand what the big 8 allergens of concern are in the United States and typical methods that can be established at the food factories to prevent allergen cross contact. Course Length: 9 Minutes Quiz Length: 3 Questions Students who take this course will be able to:

  • Identify the Big 8 Allergens of concern in the United States
  • Understand what might happen if an individual with an allergy consumes that allergen
  • Briefly describe typical control measures for allergens in the food manufacturing environment

Who should take this course:

  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry

**Completing this course does not result in achieving of college credit or continuing education units (CEU).

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