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Online Allergen Awareness in Manufacturing Training

15.00+ VAT

Allergen Awareness in Manufacturing Training Course

4.7 (477 reviews)
Allergen Awareness Manufacturing Training Online cert

Unlimited Resits Customer Support Instant Access

£15.00 +VAT per person

Course information
  • Certificate on Successful Completion
  • Access course on Desktop, Laptop or Tablet
  • Machine Translated Content Available for 9 Languages
  • 20 Multiple Choice Questions
  • Course Duration: 60 Minutes
  • CPD Points: 1

This online allergen training for manufacturers helps employees understand allergen risks, recognise how cross-contact can occur during production and learn how appropriate cleaning procedures can help prevent unintended allergen transfer between products.

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)

Since 13 December 2014, UK food allergen information requirements have required food businesses to provide accurate information about specified allergens in their products. This course explores the 14 major food allergens, common non-food allergens and the role of Hazard Analysis and Critical Control Point (HACCP) principles in managing food safety risks. It also highlights the importance of appropriate allergen controls within manufacturing processes to reduce the risk of unintended allergen cross-contact. Inadequate allergen awareness and poor manufacturing practices can put consumers at risk and lead to product recalls, financial losses and reputational damage.

  • 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

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Who is this Online Allergen Awareness in Manufacturing Training for?

This Allergen Awareness in Manufacturing course is suitable for employees working in food production and manufacturing environments, particularly those involved in handling ingredients, operating production lines, cleaning equipment, packaging and labelling food products. It is also relevant to supervisors and managers responsible for overseeing food manufacturing processes and maintaining allergen safety procedures.

Employees working at different stages of food production need to understand how their responsibilities contribute to effective allergen management, from following established workplace procedures to recognising and reporting potential allergen risks.

For those looking to develop their wider food safety knowledge, this training can be complemented by our Level 2 Food Hygiene and Safety in Manufacturing course, which covers broader food hygiene and safety principles within manufacturing environments.

Course Screenshots

  • Screen 1.1 - Allergen Awareness in Manufacturing
  • Screen 1.6 - Allergen Awareness in Manufacturing
  • Screen 1.7 - Allergen Awareness in Manufacture

Course Aim

The aim of this online Allergen Awareness in Manufacturing course is to provide learners with an understanding of food allergens, the risks they present and how they should be managed throughout food manufacturing processes, including production, delivery, storage, preparation, packaging and dispatch.

Learners will explore the importance of following established allergen management procedures, recognising potential sources of allergen cross-contact and understanding how appropriate cleaning practices can help prevent unintended allergen transfer. The course also highlights the responsibilities of employees and food businesses in maintaining effective allergen controls and protecting consumers with food allergies.

For those looking to develop their wider food safety knowledge, our Level 3 Food Hygiene and Safety course builds on key principles of food safety management, including HACCP, allergen control and leadership responsibilities within food hygiene.

Learning Objectives

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

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

Download Course Overview (PDF)

Assessment

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.

Allergen Awareness in Manufacturing Training Certification

Our entire library of training courses is accredited by the CPD Certification Service as adhering to the universally recognised Continuing Professional Development (CPD) guidelines.

This training course and its content has also been assured by RoSPA, the Royal Society for the Prevention of Accidents.

Allergen Awareness in Manufacruing - Certificate Example

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.

Available in Multiple Languages

This training course includes machine generated translated content free of charge in the languages listed below:

  • Bulgarian, Hungarian, 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.

Common Allergen Awareness in Manufacturing Training Questions

UK food safety legislation requires food manufacturers to ensure that employees receive appropriate food hygiene instruction, supervision and/or training relevant to their responsibilities. This includes understanding allergen risks and following procedures to prevent unintended allergen cross-contact during food production.

Food manufacturing businesses must comply with relevant food safety and allergen information regulations. Providing appropriate allergen awareness training helps employees understand their responsibilities and supports businesses in meeting their legal obligations.

Food manufacturing employees should receive refresher training when necessary to ensure their knowledge remains up to date and relevant to their responsibilities.

Refresher training may be appropriate when manufacturing processes change, new ingredients or allergens are introduced, allergen management procedures are updated, or an incident highlights gaps in employee knowledge. Employers should regularly review training needs to ensure staff understand and follow the correct allergen safety procedures.

General allergen awareness training focuses on understanding food allergens, recognising the risks they present and following safe food handling practices across different food-related workplaces.

Allergen awareness in manufacturing focuses more specifically on the risks associated with food production processes, including ingredient handling, shared equipment, allergen cross-contact and cleaning procedures. It helps employees understand how allergens should be managed throughout manufacturing to reduce the risk of unintended allergen exposure.

Both courses support food safety awareness, but manufacturing-specific training is particularly relevant to employees working in food production environments.


The Importance of Allergen Awareness in Manufacturing

Allergen cross-contact occurs when an allergen is unintentionally transferred to a food product that is not intended to contain it. In food manufacturing, this can happen when different products share production equipment, utensils or preparation areas without appropriate controls in place.

For example, if equipment used to manufacture a product containing milk is subsequently used to produce a milk-free product without effective cleaning, traces of milk allergens could be transferred to the next batch. Cross-contact can also occur through poor ingredient segregation, incorrect handling practices or the transfer of allergenic residues between production areas.

Following established allergen management procedures helps reduce these risks and protects consumers with food allergies.

Effective cleaning procedures are essential in food manufacturing because allergenic residues can remain on production equipment, utensils and surfaces after food has been processed. If these residues are not adequately removed, they may transfer to subsequent products, creating a risk of unintended allergen cross-contact.

For example, a production line previously used to manufacture products containing peanuts must undergo appropriate cleaning before being used for products that are not intended to contain peanuts. Simply appearing clean does not guarantee that allergenic residues have been removed.

Employees should follow established allergen cleaning procedures, use suitable cleaning methods and equipment, and ensure any required cleaning checks are completed before production resumes. These precautions help reduce the risk of allergen cross-contact and protect consumers with food allergies.

If an employee suspects allergen cross-contact during food manufacturing, they should immediately report their concerns to a supervisor or the designated food safety team and follow the organisation's allergen management procedures.

For example, if an employee notices that an ingredient containing milk has accidentally entered a production line intended for a product without milk, the potentially affected production should be stopped or placed on hold in accordance with workplace procedures. Any affected ingredients or products should be identified and prevented from progressing further until the risk has been assessed by authorised personnel.

Employees should never assume that potentially affected food is safe. Prompt reporting and following established procedures help prevent unsafe products from reaching consumers and reduce the risk of costly product recalls.

Workplace Scenario
1 / 3

Repeated Lifting of Light Objects

Situation

A food manufacturer produces two similar biscuit products, one containing milk and another made without milk ingredients. During a busy production shift, an employee accidentally selects the wrong ingredient from the storage area.

What went wrong?

The employee failed to check the ingredient label against the production specification before adding it to the mixture. As a result, milk was introduced into a product that was not intended to contain it, creating a risk for consumers with milk allergies.

Key takeaway

Always check ingredients against the correct product specification and follow established allergen handling procedures. Any ingredient errors must be reported immediately so potentially affected products can be identified and controlled.

Workplace Scenario

Inadequate Cleaning Between Production Runs

Situation

A food manufacturing facility uses the same production equipment to make cereal bars containing peanuts and bars that do not contain peanuts. After completing the first batch, an employee carries out a quick visual clean before starting the next production run.

What went wrong?

The employee did not follow the manufacturer's approved allergen cleaning procedure or complete the required checks. Although the equipment appeared clean, peanut residues remained on food-contact surfaces, creating a risk of allergen cross-contact.

Key takeaway

Equipment that looks clean may still contain allergenic residues. Employees must follow approved cleaning procedures and ensure the required checks are completed before equipment is released for the next production run.

Workplace Scenario

Incorrect Allergen Information on Food Packaging

Situation

A food manufacturer changes the recipe of a ready meal to include an ingredient containing mustard. However, during packaging, employees continue using labels from the previous recipe that do not declare mustard as an allergen.

What went wrong?

The updated ingredient information was not reflected in the packaging labels, and the discrepancy was not identified during the required checks. As a result, products could be distributed without accurate allergen information, putting consumers with mustard allergies at risk.

Key takeaway

Packaging and allergen information must accurately reflect the ingredients used in each product. Employees should follow label verification procedures and immediately report discrepancies before affected products are released.

Course Reviews

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(477 reviews)

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Allergen Awareness Manufacturing Training Online cert

4.7 (477 reviews)

£15.00 +VAT per person

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Course information
  • Certificate on Successful Completion
  • Access course on Desktop, Laptop or Tablet
  • Machine Translated Content Available for 9 Languages
  • 20 Multiple Choice Questions
  • Course Duration: 60 Minutes
  • CPD Points: 1

Frequently Asked Questions

Our training is completed online, using only a web browser.

After choosing the courses and completing the online transaction, you'll recieve an email providing access to the course. Use the details to register the course yourself or if it's for someone else, simply forward the email on.

Purchasing training for your team is simple.

Just add the courses you need to your basket and complete the checkout process. If you're purchasing 5 or more courses, we'll provide you with access to our Training Management System (TMS).

The TMS gives you full control over your learners, allowing you to enrol staff, monitor progress, track completion rates, and download certificates.

Once your account is set up, we're happy to show you around the system and help you get the most from its features. If you have any questions, our support team is always here to help at support@train4academy.co.uk.

Yes. We offer automatic discounts on larger orders, and any applicable discount will be applied instantly at checkout across all courses in the basket.

Depending on the number of courses purchased we provide the following discounts below. If you're looking to purchase a higher volume, please contact us and we'll be happy to discuss additional volume discounts.

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If you're purchasing a larger volume of training and would prefer to be invoiced, please contact us on 01482 861 040 or email enquiries@train4academy.co.uk.

Our training is designed to fit around your schedule. Everybody receives 2 years from date of purchase, so there's no rush to complete your training course.

You can work through the training at your own pace, pause whenever you need to, and return whenever it's convenient. Your progress is automatically saved, allowing you to pick up exactly where you left off.

Even after you've successfully passed the assessment, you'll still be able to access the training materials whenever you need to refresh your knowledge

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