Introduction

Food allergens are a significant and growing concern for food manufacturers, regulatory bodies, and consumers worldwide. The Food Allergen Risk Assessment and Control Training Course equips food industry professionals with cutting-edge knowledge and tools to manage allergen risks across the food production chain. This practical and SEO-optimized course provides a comprehensive approach to identifying, assessing, and controlling allergen hazards in compliance with global food safety regulations and labeling laws.

As allergen-related recalls continue to rise, this training offers critical guidance on implementing robust allergen management systems, conducting effective risk assessments, validating cleaning protocols, and ensuring accurate labeling. Participants will learn how to integrate allergen control strategies into existing HACCP or ISO 22000-based Food Safety Management Systems, enabling them to protect consumers, reduce liability, and improve compliance outcomes.

Target Audience

• Food safety and quality assurance officers
• HACCP team members and food technologists
• Regulatory compliance professionals
• Food production and operations managers
• Packaging and labeling coordinators
• Research and product development specialists
• Internal and third-party food safety auditors
• Consultants in food safety and allergen control

Course Objectives

• Understand the types and sources of major food allergens
• Learn global regulatory requirements on allergen labeling and control
• Conduct allergen hazard identification and risk assessments
• Establish effective allergen segregation and cross-contact prevention strategies
• Validate and verify allergen cleaning procedures
• Integrate allergen control into food safety management systems
• Review and improve allergen labeling accuracy and traceability
• Prepare for allergen-related audits and inspections
• Reduce the risk of allergen-related recalls and legal liabilities
• Promote allergen awareness and training across the organization
• Utilize emerging technologies in allergen detection and management

Duration

5 Days

Course Outline

Module 1: Introduction to Food Allergens and Regulatory Compliance

• Major allergens and their health impacts
• Global allergen labeling standards and regulations
• Allergen risk communication to consumers
• Stakeholder roles in allergen management
• Legal and reputational implications of non-compliance

Module 2: Allergen Hazard Identification and Risk Assessment

• Allergen mapping within the facility
• Cross-contact pathways in production
• Quantitative and qualitative risk assessment methods
• Prioritizing risks based on severity and likelihood
• Decision trees and risk matrices for allergen control

Module 3: Allergen Control Measures in Manufacturing

• Equipment design and sanitation best practices
• Zoning, scheduling, and traffic control
• Storage, handling, and supplier management protocols
• Ingredient substitution and reformulation risks
• Standard operating procedures for allergen control

Module 4: Cleaning Validation and Verification

• Cleaning techniques and allergen residue testing
• Swabbing methods and analytical testing tools
• Determining cleaning frequencies and limits
• Documentation and record-keeping for validation
• Corrective actions for cleaning failures

Module 5: Allergen Labeling, Audits, and Continuous Improvement

• Label design, review, and verification processes
• Audit checklists and preparation strategies
• Managing non-conformities and corrective actions
• Updating allergen control plans based on feedback
• Promoting allergen awareness through staff training

Module 6: Integration with FSMS and Regulatory Frameworks

• Embedding allergen control in ISO 22000 and HACCP systems
• Aligning allergen plans with GFSI benchmarked schemes
• Regulatory audit readiness and documentation control
• Harmonizing allergen control with food defense and fraud prevention
• Developing a holistic food safety culture

Module 7: Practical Exercises and Case Studies

• Reviewing real allergen recall case studies
• Developing an allergen control plan for a sample product
• Labeling audits and gap analysis activities
• Allergen risk communication simulations
• Feedback and peer evaluations

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.