Learn how to identify the nine major food allergens, understand food allergy risks, follow allergen labeling requirements, and help prevent cross-contact during food production and handling.
Training Objectives
- Identify the nine major food allergens
- Understand how food allergens can affect individuals
- Describe food allergen labeling requirements
- Explain practices used to prevent allergen cross-contact
- Identify other food sensitivities and allergens
Course Overview
Food allergies and sensitivities affect millions of people and can result in reactions ranging from mild symptoms to potentially life-threatening anaphylaxis. Food manufacturers and employees involved in food production play an important role in reducing the risk of unintended allergen exposure.
This training introduces the nine major food allergens recognized under U.S. federal law: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Sesame became the ninth major food allergen effective January 1, 2023.
The course explains how food allergies can affect consumers and covers important allergen control practices, including identifying allergenic ingredients, understanding labeling requirements, and preventing allergen cross-contact during production.
Participants will also learn about the importance of appropriate sanitation, employee practices, facility procedures, and allergen control programs. The training addresses food labeling and the role of manufacturers in clearly identifying major food allergens in packaged foods.
The course also introduces other food sensitivities, including gluten intolerance and sensitivities to certain food additives, helping employees better understand the broader importance of allergen awareness in food safety.
This program is available with Spanish and French closed captions.
Key Benefits
- Understand the nine major food allergens
- Recognize potential food allergy reactions and risks
- Learn major food allergen labeling requirements
- Understand how allergen cross-contact can occur
- Learn practices that help reduce cross-contact risks
- Improve awareness of allergen control procedures
- Support safer food manufacturing and handling practices
- Recognize other food sensitivities and allergen concerns
Course Details
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Course Length: 15 minutes
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Languages: EN / ES / FR
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Progress Tracking: Included
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Mobile Compatible: Yes
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Participant Guide: Downloadable
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Access: Streaming video on-demand included with license
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LMS Compatibility: Compatible with your LMS or accessible through a hosted LMS platform
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Year Produced: 2025
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SKU: AT175
