food allergy management in factory

food allergy management in factory, available at $39.99, has an average rating of 3.4, with 29 lectures, based on 12 reviews, and has 36 subscribers.

You will learn about understand what allergen management procedures to follow when handling, storing and producing food understand hygiene, cleaning and safety standards to minimise the risk of cross-contamination of allergens understand how to monitor and review appropriate allergen control systems This course is ideal for individuals who are All staff (including temporary staff and contractors) involved in handling ingredients, equipment, utensils, packaging and final products should be aware of allergens. It is particularly useful for All staff (including temporary staff and contractors) involved in handling ingredients, equipment, utensils, packaging and final products should be aware of allergens.

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Summary

Title: food allergy management in factory

Price: $39.99

Average Rating: 3.4

Number of Lectures: 29

Number of Published Lectures: 29

Number of Curriculum Items: 29

Number of Published Curriculum Objects: 29

Original Price: $19.99

Quality Status: approved

Status: Live

What You Will Learn

understand what allergen management procedures to follow when handling, storing and producing food
understand hygiene, cleaning and safety standards to minimise the risk of cross-contamination of allergens
understand how to monitor and review appropriate allergen control systems

Who Should Attend

All staff (including temporary staff and contractors) involved in handling ingredients, equipment, utensils, packaging and final products should be aware of allergens.

Target Audiences

All staff (including temporary staff and contractors) involved in handling ingredients, equipment, utensils, packaging and final products should be aware of allergens.

Allergen management in food businesses should

be seen as an integral part of existing food safety

management rather than a completely new system.

An effective allergen management system must

consider all operations from sourcing of raw materials

through manufacturing and packaging to the finished

product, including new product development

This evaluation should be carried out by personnel

appropriately trained in allergen management.

Documented procedures for the control and prevention

of contamination must be in place and visible or

readily available to all employees in the work area. The

procedures should contain information about:

Product development guidelines in terms of allergens.

Good hygiene, for example, rules regarding clothing,

hand-washing and hand contact with foods.

Cleaning of premises, equipment and tools.

Handling of rework materials, for example, the

conditions under which such products may be used.

Waste management, for example, how waste should

be labelled and kept separate from rework.

Situations where potential cross-contamination can

occur between raw materials, products, production

lines or equipment, and each employee’s responsibility

for preventing this.

Production scheduling.

Labelling of raw materials, semi-finished goods and

finished products

Changes to any process within a food production
facility, or introduction of a new raw material or
product, can affect allergen cross-contact risks for
other products manufactured at the same site. Moving
production of a product to another site may also alter
the allergenic risk associated with it. Any such changes
will therefore require a re-assessment of the original
risk for all potentially affected products and, if required,
application of new risk management measures. Any
new relevant risk identified, which cannot be reduced
further, will need to be communicated to consumers, for
instance through advisory labelling

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: Introduction

Lecture 3: Food Business Operator Responsibilities

Lecture 4: Food Business Operator Responsibilities

Chapter 2: Critical elements in allergen risk management

Lecture 1: Staff training:

Lecture 2: Staff training

Lecture 3: Staff training 1

Lecture 4: Training requirement

Lecture 5: personal hygiene

Lecture 6: supplier management

Lecture 7: Raw Materials Handling

Lecture 8: Equipment and Factory Design

Lecture 9: Production Process and Manufacturing Controls part 1

Lecture 10: Production Process and Manufacturing Controls part 2

Lecture 11: Consumer Information

Lecture 12: Product Development and Change

Lecture 13: Documentation and Record-Keeping

Chapter 3: What are 12 Food Allergens??

Lecture 1: What are 12 Food Allergens??

Lecture 2: Food Allergen

Chapter 4: Cleaning and Cleaning Validation

Lecture 1: Key Cleaning Principles for Allergen Control:

Lecture 2: Methods of cleaning

Lecture 3: Validation and Verification of Cleaning

Lecture 4: HACCP and implementing an allergen control plan (ACP)

Chapter 5: Potential allergen cross-contamination situations

Lecture 1: the factory handles one or more of the main 14 allergens on site.

Lecture 2: Hand washing

Lecture 3: Clothing and uniform requirements

Lecture 4: Rework

Lecture 5: Waste control

Lecture 6: Cleaning procedures

Instructors

sundus alshehabi
Quality assurance and food safety professional

Rating Distribution

1 stars: 2 votes
2 stars: 0 votes
3 stars: 4 votes
4 stars: 1 votes
5 stars: 5 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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