Dealing with Allergens in Food Processing and Handling Environments

The Dealing with Allergens in Food Processing and Handling Environments course is an online training program that teaches food industry employees how to identify, manage, and prevent allergen contamination during food processing and handling. The course covers the major food allergens, how cross-contact occurs, and what steps workers can take to protect consumers from allergic reactions. It is delivered through MARCOM, a safety and compliance training content provider.

Training covers what food allergens are and why they are dangerous, the major food allergens identified by federal law, how cross-contact and cross-contamination occur during processing and handling, labeling requirements for allergens, cleaning and sanitation procedures to prevent allergen cross-contact, and what to do if an allergen control failure occurs.

The course is 100% online, fully self-paced, and accessible on desktop computers, tablets, and smartphones.