The Dealing with Allergens in Food Processing and Handling Environments course provides essential training for workers involved in food manufacturing, packaging, or handling. This interactive program explains what food allergens are, how they move through the food supply chain, and the steps employees must take to prevent cross-contact. Learners explore the role of sanitation, cleaning protocols, and regulatory expectations—including key FDA requirements that guide allergen control.

The course highlights the growing impact of food allergies in the United States, where nearly 6% of adults and children are affected. Because allergen exposure can lead to serious health consequences, employees must understand how contamination occurs and how to prevent it. Through engaging visuals, audio, and clear explanations, this course teaches workers how to safeguard products and protect consumers from allergen-related risks.

By the end of the training, participants will understand how allergens appear in food facilities, how to apply cleaning procedures that minimize cross-contact, and how accurate labeling supports consumer safety.

Allergen management is a critical part of food safety. Understanding what allergens are, where they originate, and how they can contaminate products helps employees reduce risk throughout the production process. This foundational knowledge ensures food facilities maintain compliance while protecting consumers with allergies.

Introduction

• Review the purpose of allergen control and course objectives
• Understand why allergen awareness is essential in food environments

What Are Food Allergens?

• Learn the definition of allergens and how they affect sensitive individuals
• Review common allergenic ingredients and their risk factors

Allergens in the Food Supply Chain

• Understand how allergens enter and move through sourcing, transportation, and storage
• Identify cross-contact risks during supply chain activities

Allergens in Food Manufacturing

• Learn where contamination can occur on processing lines
• Review best practices for equipment cleaning and ingredient separation

Cleaning for Allergen Cross-Contact Prevention

• Explore cleaning techniques that reduce allergen transfer
• Understand the role of sanitation programs and verification procedures

The Role of Food Labeling

• Learn how accurate labeling protects consumers
• Understand regulatory requirements for allergen declarations

Conclusion

• Reinforce key principles of allergen awareness and prevention
• Review steps workers can take to maintain compliant and safe operations

This online allergen safety training takes approximately 45 minutes to complete. Learners may start, pause, and resume the course at any time.

A minimum score of 80% is required to successfully complete the course. Short knowledge checks throughout the program reinforce understanding and support retention.

A digital certificate of completion is available to download and print upon successful completion of the course.