Allergen Awareness in Manufacturing Training Course
Our Allergen Awareness for Manufacturing course provides the essential information and knowledge needed for employees who work with food within a manufacturing environment. Allergens can be incredibly hazardous and, in some cases, life-threatening to those who are vulnerable to allergies. Therefore, all members of staff should be appropriately trained in what allergens are and how to practice food safety to ensure that all precautionary measures are in place to avoid allergenic contaminated products consumed by unknowing members of the public.
From the 13th December 2014, it has become UK Regulations that all involved in food production know, understand, and provide information about any allergens in the food they produce. This course explores what the 14 main food allergens are, as well as common non-food allergens, and how HACCP (Hazard Analysis Critical Control Point) plays a pivotal role in the risk management of food safety, ensuring control measures are in place to prevent any chance of contamination or cross-contamination of allergens in food.
Our Allergen Awareness in Manufacturing course is up to date with the latest UK legislation, including Natasha’s Law that came into effect on 1st October 2021 – The course looks at Natasha’s story and how this new legislation has brought upon change for foods that are pre-packaged for direct sale (PPDS)
If manufacturing employees who work with food are inadequately trained in the hazards surrounding allergens, it could cause detrimental repercussions on the lives of the public who consume the food, and on the business’s reputation, loss of profits and food recalls.
- Work towards compliance with UK Food Safety and Hygiene Legislation
- Meet the UK training requirements for food handlers
- Train online at your own pace with a full audio voiceover
- Translations across multiple languages available
- Assured by RoSPA & Accredited by CPD
- Certificate on successful completion
- Course duration: 60 minutes
- Unlimited resits at no cost
Who is this Online Allergen Awareness in Manufacturing Training for?
This Allergen Awareness in Manufacturing course is essential for those who are responsible for manufacturing food products. This includes food handling, cleaning to packaging and labelling. This course provides the ideal training for food manufacturing employees.
It is essential that workers are aware of the dangers surrounding allergens and how to input safety measures and precautions to ensure that contamination and cross-contamination of allergens do not occur.
For thorough understanding, this training can be complimented by completing a Level 2 Food Hygiene and Safety in Manufacturing course, ideal for working environments that handle food.
Allergen Awareness in Manufacturing Training Certification
Our entire library of training courses are accredited by the CPD Certification Service as adhering to the universally recognised Continuing Professional Development (CPD) guidelines.
This training course and it's content has also been assured by RoSPA, the Royal Society for the Prevention of Accidents.
Upon passing the online assessment you will have the options to both print and download your Allergen Awareness in Manufacturing Training Certificate in PDF format. In addition to this an automated email will also be sent to your chosen email address containing a link to your certificate ensuring you always have access to a copy.
Furthermore, a QR code is displayed on each certificate which when scanned by a smartphone links to our certification database. This allows employers, auditors and local authority inspectors, for example, to establish a certificates validity instantly and at any time.
This Certificate does not have an Expiry Date. However, It is recommended that this training should be refreshed every 3 years in keeping with industry best practice guidelines. A Recommended Renewal Date will be printed on this certificate.
Course Screenshots (click to view images)
The aim of this online course is to provide anyone who works in the food manufacturing industry, with a good level of knowledge and understanding of what allergens are, how they can become a food hazard and how they must be handled and controlled in the: Production, delivery, storage, preparation, dispatch and sales of food.
This knowledge is designed to help minimise risk to health for those who handle food and the end consumer. It is also important to understand the importance of following systems, both as an individual worker and as a company.
On completion of the course, you should be able to:
- explain the symptoms caused by allergens
- name the 14 allergens named in the legislation
- explain what Coeliac disease is and how it is caused
- explain how to clean to avoid cross contamination
- identify high risk allergens
- list the 4 types of food safety hazards
- explain what HACCP (Hazard Analysis Critical Control Point) is and why it is important to the food industry
- explain the importance of allergen control and risk management
- explain what staff training should cover
- explain the implications of the December 13th 2014 legislation
Training Course Content
This course is made up of the following modules:
An Introduction to Allergen Awareness
This section introduces the learner to the course. It looks at the dangers of allergens and the consequences of eating a food that you may have an allergic reaction to.
Module 1 - Allergens as a Food Safety Hazard
This module concentrates on allergen types, such as the 14 common food allergens, and non-food allergens. It also looks at the symptoms of an allergic reaction, and more seriously, the symptoms of an anaphylactic shock.
This module also covers statistics on allergens and other food safety hazards, such as chemical, physical, and biological.
Module 2 - Coeliac Disease and HACCP
This section of the course covers what Coeliac disease is, and how people who have this disease must be wary of eating certain foods containing gluten.
Within this module, it introduces HACCP (hazard analysis critical control point) and how it plays an important part in minimising the risk of allergen contamination to food. Following this, it looks at the pre-requisites required to ensure that all basic precautions are taken when preparing, cooking or handling food.
Module 3 - Allergen Control and Risk Management
In this final section, you will cover allergen control in food production. As food producers or food handlers, everyone must be aware of the dangers and fully understand the need to implement a whole range of precautionary systems to ensure that allergens are carefully contained.
Finally, this module looks at effective waste management and thorough cleaning processes. Learning this is highly important in acting proficiently to removing risks of cross-contamination of allergens. Also, this module comments on packaging and labelling documented procedures and good practice.
On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 20 multiple-choice questions and a mark of 75% or above will be required to pass.
The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don't pass first time there's no need to worry. Unlimited resits at absolutely no additional charge are available so you can retake the assessment again as many times as you need to.
Available in Multiple Languages
This training course includes machine generated translated content free of charge in the languages listed below:
- Bulgarian, Latvian, Lithuanian
- Polish, Portuguese, Romanian
- Russian & Slovak
Please note: Course content which is not English may be machine translated and is made available for assistive purposes only. We cannot guarantee the accuracy of any translations.
How To Order and Access Your Course
Ordering Courses and Payment
Add your selected courses to the basket using the Green ‘Add to Basket’ button. Once you have added all the required courses to the basket, you can then start the checkout process and complete your purchase using a Credit or Debit Card.
Please note: For organisations ordering 10 or more units of training there is an option to pay via invoice. Contact the office on 01482 861 040 and we can process your order over the telephone.
Accessing the Training Course
Now you have completed your order we will email you a Receipt along with a second email titled ‘Online Course Registration Details’. This will contain all the information you will need to register a user on the Training Course. Emails are sent within minutes of a completed transaction so as soon as you complete your order you will receive your confirmation emails straight away.
Registering on the Training Course
The Online Course Registration Details will contain a Course Code and a unique Course Activation Key – these can be used to create a user account and access the Training Course. Follow the instructions to get up and running on the course.
Please note: If you have ordered more than one course you will receive multiple Course Activation Keys in the Course Registration email.
Once you have passed the assessment your certificate will be immediately available to print and download in PDF Format. In addition to this an automated email will also be sent to your chosen email address containing a link to your certificate ensuring you always have access to a copy.
Have further questions, or need some support? Our team is on hand to help you every step of the way – from checking out on the website, gaining access to the course, and downloading your certificate. Call a member of the team on 01482 861 040 or email us on firstname.lastname@example.org and we will be happy to help you along the way.
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Level 3 HACCP (Managing)
The creation of a HACCP plan for all businesses and companies is the responsibility of owners, managers, and supervisors. To create and keep up to date plan, the complex subject of HACCP must be understood. This level 3 course aims to enable this subject to be understood, in simple steps.
Level 2 HACCP (Understanding)
Although a HACCP plan, is usually developed by owners, managers and supervisors, its effectiveness is wholly dependent on the staff who operate, monitor and record the system. It is critical that all staff understand HACCP, and the importance of their roles within HACCP.