Allergen Management in Food Production Training Course
Introduction
In today's global food landscape, food allergies represent a significant and growing public health concern. Allergic reactions to food can range from mild discomfort to severe, life-threatening anaphylaxis, making precise and robust allergen control paramount for food manufacturers. The impact of undeclared allergens in food products can be devastating, leading to severe illness or death for consumers, costly product recalls, significant financial penalties, legal liabilities, and irreparable damage to brand reputation. Consequently, regulatory bodies worldwide have implemented stringent labeling requirements for common allergens, and major food safety standards (like BRCGS, FSSC 22000, and SQF) place a strong emphasis on comprehensive allergen management programs. Effective allergen management goes far beyond simply listing ingredients on a label; it requires a systematic approach that identifies allergen risks at every stage of food production, from raw material sourcing and storage to processing, packaging, and cleaning. Without a thorough understanding of allergen science, risk assessment methodologies, and practical control measures, food producers risk accidental cross-contact, mislabeling, and ultimately, jeopardizing consumer safety. Many food industry professionals are familiar with general food safety but lack the specialized knowledge and skills required to effectively manage allergens as distinct and critical hazards throughout their operations.
Conversely, mastering Allergen Management in Food Production equips professionals with the essential knowledge and practical skills to systematically identify, assess, control, and prevent allergen cross-contact in food manufacturing environments. This critical skill set is crucial for protecting allergic consumers, meeting stringent regulatory requirements, avoiding costly recalls, and building strong consumer trust in product integrity. Our intensive 5-day "Allergen Management in Food Production" training course is meticulously designed to equip food safety managers, quality assurance professionals, production personnel, R&D staff, purchasing teams, and sanitation teams with the comprehensive theoretical knowledge and extensive practical, hands-on skills required to confidently develop, implement, and maintain a robust allergen management program.
Duration
5 Days
Target Audience
The "Allergen Management in Food Production" training course is ideal for a broad range of professionals and individuals directly involved in any stage of food production, processing, and handling, where allergen control is a critical concern. This includes:
- Food Safety Managers and Coordinators: Responsible for overall food safety and allergen management programs.
- Quality Assurance and Quality Control Personnel: Involved in allergen verification and validation.
- Production Supervisors and Line Operators: Directly involved in processing, handling, and preventing cross-contact.
- Research & Development (R&D) and Product Development Teams: For designing allergen-controlled products.
- Purchasing and Procurement Personnel: For managing allergen declarations from suppliers.
- Sanitation and Cleaning Crews: Responsible for effective allergen cleaning.
- HACCP Team Members: Integrating allergen hazards into the HACCP plan.
- Internal Auditors: Assessing the effectiveness of allergen control programs.
- Packaging and Labeling Personnel: Ensuring accurate allergen declarations.
- Anyone involved in a food manufacturing facility where allergens are present or potentially present.
Course Objectives
Upon successful completion of the "Allergen Management in Food Production" training course, participants will be able to:
- Understand the science of food allergies and the impact of allergic reactions.
- Identify the major food allergens and relevant regulatory requirements for labeling.
- Conduct a comprehensive allergen hazard assessment throughout the food production chain.
- Develop and implement effective allergen control strategies to prevent cross-contact.
- Design and validate allergen cleaning procedures.
- Manage allergen information and ensure accurate product labeling.
- Understand the principles of allergen risk assessment and "Advisory Labeling" (e.g., May Contain).
- Implement a robust allergen management plan as part of their Food Safety Management System.
Course Modules
Module 1: Fundamentals of Food Allergies and Intolerances
- Understanding food allergies: Immune response, symptoms, and severity (anaphylaxis).
- Distinction between food allergies, intolerances, and celiac disease.
- The major food allergens (e.g., "Big 8" or region-specific common allergens).
- Global prevalence and increasing awareness of food allergies.
- Impact of undeclared allergens on consumers, businesses, and public health.
Module 2: Regulatory Landscape and Industry Standards for Allergens
- Overview of key national and international food allergen labeling regulations.
- Requirements for allergen declaration on product labels.
- Understanding "May Contain" or "Cross-Contamination" advisory statements: When and how to use them.
- How major food safety standards (BRCGS, FSSC 22000, SQF) address allergen management.
- Consequences of non-compliance: Recalls, fines, legal action, reputational damage.
Module 3: Allergen Hazard Assessment and Mapping
- Systematic identification of allergens in raw materials and ingredients.
- Mapping allergen flow through the facility: Receiving, storage, processing, packaging.
- Identifying potential points of allergen cross-contact (e.g., shared lines, airborne dust, rework).
- Allergen risk assessment methodology: Likelihood vs. Severity.
- Developing an allergen matrix for products and ingredients.
Module 4: Allergen Control Strategies – Raw Materials and Storage
- Supplier approval programs for allergen management.
- Requirements for allergen specifications from suppliers.
- Receiving and segregation of allergen-containing raw materials.
- Dedicated storage areas and color-coding for allergen control.
- Preventing cross-contact during material handling and transfers.
Module 5: Allergen Control Strategies – Processing and Production
- Scheduling production to minimize allergen risk (e.g., allergen-free first, least allergenic to most).
- Dedicated vs. shared equipment for allergen-containing products.
- Controlling airborne allergen dust.
- Management of rework, waste, and spills in relation to allergens.
- Personnel practices to prevent allergen cross-contact (e.g., dedicated tools, uniform changes).
Module 6: Allergen Cleaning and Validation
- Importance of effective cleaning for allergen removal.
- Developing specific allergen cleaning procedures.
- Cleaning methods: Wet cleaning, dry cleaning, disassembly.
- Validation of allergen cleaning: Swabbing, rinse water testing, ATP testing, specific allergen rapid tests.
- Verification and monitoring of cleaning effectiveness.
Module 7: Allergen Labeling, Verification, and Recall Procedures
- Ensuring accurate and complete allergen labeling on finished products.
- Labeling verification procedures at packaging.
- Management of product changeovers to prevent mislabeling.
- Allergen-related complaint management.
- Product recall and withdrawal procedures for undeclared allergens.
Module 8: Building a Robust Allergen Management Program and Culture
- Integrating allergen management into the existing Food Safety Management System (HACCP, PRPs).
- Training and awareness programs for all personnel on allergen control.
- Regular review and continuous improvement of the allergen management plan.
- Understanding
CERTIFICATION
- Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate
TRAINING VENUE
- Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.
AIRPORT PICK UP AND ACCOMMODATION
- Airport pick up and accommodation is arranged upon request
TERMS OF PAYMENT
Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com
Allergen Management In Food Production Training Course in Kenya
| Dates | Fees | Location | Action |
|---|---|---|---|
| 14/07/2025 - 18/07/2025 | $2,900 | Kigali |
|
| 21/07/2025 - 25/07/2025 | $1,250 | Nairobi |
|
| 04/08/2025 - 08/08/2025 | $4,950 | Dubai |
|
| 18/08/2025 - 22/08/2025 | $1,750 | Mombasa |
|
| 25/08/2025 - 29/08/2025 | $1,250 | Nairobi |
|
| 01/09/2025 - 05/09/2025 | $4,000 | Johannesburg |
|
| 15/09/2025 - 19/09/2025 | $2,900 | Kigali |
|
| 22/09/2025 - 26/09/2025 | $1,250 | Nairobi |
|
| 06/10/2025 - 10/10/2025 | $4,950 | Instanbul |
|
| 20/10/2025 - 24/10/2025 | $1,750 | Mombasa |
|
| 27/10/2025 - 31/10/2025 | $1,250 | Nairobi |
|
| 03/11/2025 - 07/11/2025 | $4,000 | Pretoria |
|
| 17/11/2025 - 21/11/2025 | $2,900 | Kigali |
|
| 24/11/2025 - 28/11/2025 | $1,250 | Nairobi |
|
| 01/12/2025 - 05/12/2025 | $1,750 | Mombasa |
|
| 08/12/2025 - 12/12/2025 | $1,250 | Nairobi |
|
| 05/01/2026 - 09/01/2026 | $4,950 | Dubai |
|
| 19/01/2026 - 23/01/2026 | $2,900 | Kigali |
|
| 26/01/2026 - 30/01/2026 | $1,250 | Nairobi |
|
| 02/02/2026 - 06/02/2026 | $4,000 | Johannesburg |
|
| 16/02/2026 - 20/02/2026 | $1,750 | Mombasa |
|
| 23/02/2026 - 27/02/2026 | $1,250 | Nairobi |
|
| 02/03/2026 - 06/03/2026 | $4,950 | Instanbul |
|
| 16/03/2026 - 20/03/2026 | $2,900 | Kigali |
|
| 23/03/2026 - 27/03/2026 | $1,250 | Nairobi |
|
| 06/04/2026 - 10/04/2026 | $4,000 | Pretoria |
|
| 13/04/2026 - 17/04/2026 | $1,750 | Mombasa |
|
| 20/04/2026 - 24/04/2026 | $1,250 | Nairobi |
|
| 04/05/2026 - 08/05/2026 | $4,950 | Dubai |
|
| 18/05/2026 - 22/05/2026 | $2,900 | Kigali |
|
| 25/05/2026 - 29/05/2026 | $1,250 | Nairobi |
|
| 01/06/2026 - 05/06/2026 | $4,000 | Johannesburg |
|
| 15/06/2026 - 19/06/2026 | $1,750 | Mombasa |
|
| 22/06/2026 - 26/06/2026 | $1,250 | Nairobi |
|
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