Food Safety: Allergen Control
Program length: 9:30

The Mayo Clinic reports that in the United States, the Food and Drug Administration (FDA) requires food manufacturers list the eight most common ingredients that can trigger food allergies. Other countries have similar rules. Information regarding food allergies has to be written in simple terms that adults and older children are able to comprehend. These are the eight foods included in food allergy labeling that account for an estimated 90 percent of allergic reactions:

  • Milk
  • Eggs
  • Peanuts
  • Tree nuts (such as almonds, cashews, walnuts)
  • Fish (such as bass, cod, flounder)
  • Shellfish (such as crab, lobster, shrimp)
  • Soy
  • Wheat

Six percent of adults in the U.S. and Canada have a physician-diagnosed food allergy. Food allergies can lead to emergency room visits, and sadly, sometimes even death. Food Safety: Allergen Control maintains that by being aware of the major allergens in a food processing facility is critical when it comes to creating a safe, quality product for customers.

Food Safety: Allergen Control discusses major allergens recognized in the U.S. and Canada. The program also outlines ways to avoid cross-contact and how to use an Allergen Control Plan.

  • Major Food Allergens
  • The Big Eight plus Four
  • Prevent Allergen Cross-Contact
  • Following an Allergen Control Plan

Food Safety: Allergen Control can be used together with other courses within the Food Safety Series or separately as a stand-alone program. For further info on other food safety training programs available, please click on any of the following titles:


Languages: English

 

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