Managing Allergens

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This is a two-day course to learn about the various allergens in foods and the best practices to manage them in a food environment from Research and Development processes to receiving, storing, batching and weighing, blending and processing, cooking, cooling and freezing, packing and labeling.  The course covers the various controls that will help ensure a company does not have a significant risk for an undeclared allergen through ineffective cleaning, or other cross contact issues.

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