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1. Home
2. Live Executive Programs
3. Certified Allergen Management and Control in Food Production
Fully Accredited Program Certified Allergen Management and Control in Food
Production
Under the UK's Food Safety Laws and the EU's food regulations, all food
producers and suppliers are legally required to implement robust allergen
management and control measures throughout their food production processes. This
obligation requires food companies to adopt comprehensive management of
allergens to prevent cross-contamination and ensure consumer safety. Failure to
comply can result in severe consequences including prosecution, substantial
fines, and even imprisonment. In addition, businesses without proper allergen
management may face compulsory product recalls, which are highly damaging to
brand reputation and consumer trust.
This certified training program is designed to provide you with comprehensive
knowledge and practical skills essential for managing and controlling allergens
in food production. You will gain an in-depth understanding of allergen risks,
regulatory requirements, and best practices for developing and implementing
effective allergen control strategies. This program will equip you with the
tools needed to ensure food safety, protect consumers, and maintain compliance
with industry regulations.
Throughout the program, you will delve into critical areas such as allergen risk
assessment, where you will learn methods for identifying and prioritizing
allergen hazards. You will delve into the full spectrum of allergen management,
from identifying potential allergen risks in the supply chain to implementing
stringent control measures in production processes. The program will further
cover key topics like regulatory labelling requirements, effective communication
of allergen information, and strategies for preventing cross-contamination in
food production environments.
The program will also offer in-depth guidance on managing suppliers, ensuring
their adherence to allergen controls, and conducting comprehensive audits. You
will gain expertise in advanced areas such as allergen testing, validation, and
continuous verification, all crucial for maintaining rigorous safety and
compliance standards. Additionally, the program will equip you to effectively
manage allergen-related incidents, including the development of response
procedures, execution of product recalls, and strategic stakeholder
communication. Finally, you will learn to implement continuous improvement
practices through systematic monitoring, internal audits, and the application of
insights to strengthen your allergen management system.
Upon successful completion of the program, you will be awarded the Certified
Allergen Management and Control in Food Production certification. This
certification will elevate your professional credentials and demonstrate your
expertise in managing allergen risks in food production, ensuring the safety of
your products and compliance with all relevant regulations. This
industry-recognized certification holds lifelong validity and will serve as a
testament to your expertise and dedication to excellence in the field of food
safety.
4.6 (936 Professional Learners) 1
Download Brochure Pricing & Registration
1 Chartered Institute of Professional Certifications' reviews and ratings are a
comprehensive collection of participants feedback we have gathered over the last
decade. To view authentic and personal testimonials that are handwritten by our
participants, please download our participants' written reviews here.
This program will entitle you:
Download Brochure Pricing & Registration
* Experience 2 days of instructor-led live program and in-depth insights into
effectively managing and controlling allergens in food production, from
allergen risk management to ensuring regulatory compliance.
* Attain the industry-recognized Certified Allergen Management and Control in
Food Production certification. This certification will offer a testament to
your expertise in establishing a comprehensive compliance framework, ensuring
your food production processes adhere to rigorous allergen management
controls and meet the relevant regulations across the food production sector
in the EU and UK.
* Gain insights from impactful case studies and industry-leading best practices
to develop and implement robust allergen control strategies. This will enable
you to ensure food safety, safeguard consumers, and maintain compliance with
relevant regulatory frameworks.
* For inquiries, chat with our Program Advisers at
advisor@charteredcertifications.com or call us at
* Singapore and Asia Pacific: +65 6716 9980
* Australia and New Zealand: +61 3 9909 7310
* UK, Europe and Middle East: +44 (020) 335 57898
* USA: +1 888 745 8875
ACCREDITATIONS
4.8
This program is accredited by the Chartered Institute of Professional
Certifications, which maintains the governing standards for all professionals
who have completed this program.
The content of this program has been fully certified and accredited by CPD
Certification Service as conforming to Continuing Professional Principles. CPD
is the leading independent CPD accreditation institution operating across
industry sectors to complement the Continuing Professional Development policies
of professional institutes and academic bodies. The CPD Certification Service
provides support, advice and recognized independent CPD accreditation compatible
with global CPD principles.
WHAT CAN YOU EXPECT FROM THIS LIVE PROGRAM
Food companies in the UK and EU that lack proper allergen management and control
face severe violations and penalties, including fines reaching £200,000 per
incident. In the EU, allergens are responsible for over 50% of all food recalls,
highlighting the critical nature of compliance. Failure to adhere to allergen
regulations not only risks legal action but also damages consumer trust,
potentially leading to significant financial losses. In the UK, allergen-related
non-compliance can result in criminal charges, emphasizing the importance of
stringent allergen control measures to avoid costly repercussions.
This certified program will help you to enhance your allergen management
practices, from risk assessment to regulatory compliance. You will gain a
comprehensive understanding of allergen management in food production, including
an in-depth exploration of allergen definitions, common food allergens, and the
regulatory requirements for managing them. The program also covers crucial
aspects such as identifying allergen hazards, evaluating risks, and implementing
Precautionary Allergen Labeling (PAL) to prevent cross-contamination.
Throughout the program, you will delve into the full spectrum of allergen
management, from identifying potential allergen risks in the supply chain to
implementing stringent control measures in production processes. This program
further explores the legal intricacies of allergen labeling, ensuring compliance
with market-specific regulations and effective consumer communication. In
addition, it addresses critical practices for cross-contamination prevention,
supplier management, and conducting thorough audits to maintain supplier
compliance. The program also provides insights into allergen testing methods,
validation procedures, and continuous compliance verification.
Upon successful completion, you will receive the Certified Allergen Management
and Control in Food Production certification, signifying your advanced skills
and comprehensive understanding in developing legally compliant allergen
management protocols. This industry-recognized certification will not only
elevate your professional credentials but also underscore your commitment to
upholding the highest standards of food safety and regulatory compliance within
the EU and UK markets.
KEY SKILLS YOU WILL GAIN
* Allergen Risk Assessment
* Precautionary Allergen Labeling (PAL)
* Food Information for Consumers (FIC) Regulation
* Cross-Contamination Prevention
* Allergen Control Plan
* Regulatory Compliance
* Action Levels
* Supplier Approval Process
* Reference Doses
* Risk Analysis
* Food Safety Standards
* Allergen Testing & Validation Methods
* Consumer Communication
* Supplier Audit and Compliance
* Documentation and Record-Keeping
* Cleaning Protocols
* Internal Audits
* Allergen-Aware Culture
* Incident Response Procedures
* Allergen Labeling Regulations
* Allergen Incident Response
* Recall Planning and Execution Procedures
* Allergen Mapping
* Product Reformulation
* Contamination Monitoring
* Allergen Thresholds
* Traceability Systems
* Recall Procedures
* Crisis Management
YOUR FACULTY DIRECTOR
Delia Baban
Approved Food Safety Training Partner and Lead Auditor for BRCGS
Delia Baban brings an impressive 20 years of experience of food safety
leadership in the food industry. As the current Technical Director at Sasco
Sauces, she leads product development, quality assurance, and regulatory
compliance initiatives. Her expertise extends to process optimization, team
leadership, and championing sustainability practices in manufacturing.
Throughout her career, Delia has held key positions such as Technical Manager,
Food Safety Consultant, and Food Safety and Quality Projects Manager at renowned
food companies. Her responsibilities have included managing QMS, HACCP plans,
risk assessments, and ensuring compliance with global food safety standards.
With a strong background in chemistry and quality control, Delia holds title of
BRCGS (Brand Reputation through Compliance Global Standards) Professional
alongside being an Approved Food Safety Training Partner and Lead Auditor for
BRCGS.
CERTIFIED ALLERGEN MANAGEMENT AND CONTROL IN FOOD PRODUCTION PROGRAM AGENDA
Expand all Collapse all
Module 1 - Introduction to Allergen Management in Food Production
What is an Allergen and Allergy: Definitions, common food allergens, and toxins
Symptoms and Reactions: Identifying allergic reactions and cross-reactivity.
Regulatory Requirements: Key regulations and compliance for allergen management
Module 2 - Allergen Risk Assessment
Identifying Allergen Risks: Methods and tools for identifying allergen hazards
Risk Analysis and Prioritization: Evaluating severity and likelihood of risks
Precautionary Allergen Labeling (PAL): Best practices and legal requirements
Module 3 - Allergen Control Plan Development
Components of an Allergen Control Plan: Essential elements for a comprehensive
plan
Documentation and Record-Keeping: Importance of maintaining accurate records
Determining Action Levels: Establishing reference doses and action levels
Module 4 - Allergen Labeling and Communication
Regulatory Labeling Requirements: Market-specific labeling regulations
Ensuring Accuracy: Compliance in allergen labeling
Consumer Communication: Strategies for clear allergen communication
Module 5 - Cross-Contamination Prevention
Sources of Cross-Contamination: Identifying potential sources and routes
Preventive Measures: Implementing measures to prevent cross-contact
Cleaning Protocols: Effective cleaning and validation methods
Module 6 - Supplier Management and Control
Supplier Approval Process: Criteria for selecting suppliers with robust allergen
controls
Ensuring Supplier Compliance: Maintaining supplier adherence to allergen
management
Supplier Audits and Assessments: Conducting thorough audits and managing risks
Module 7 - Training and Awareness
Employee Training Programs: Developing comprehensive allergen training for staff
Key Training Topics: Essential topics and methods for effective training
Creating an Allergen-Aware Culture: Building a culture of awareness and
responsibility
Module 8 - Allergen Testing and Validation
Allergen Testing Methods: Overview and selection of testing methods
Validation Procedures: Validating allergen control measures
Ongoing Verification: Ensuring continuous compliance through verification
Module 9 - Incident Management and Recall Procedures
Allergen Incident Response: Procedures for responding to allergen incidents
Recall Planning and Execution: Steps for planning and executing product recalls
Stakeholder Communication: Effective communication during recalls
Module 10 - Continuous Improvement and Audit
Monitoring Practices: Regular monitoring of allergen management
Internal Audits: Conducting audits to identify improvements
Implementing Improvements: Using findings to enhance control measures
Module 11 - Course Summary and Assessment
Recap of key concepts, regulations, and case studies covered throughout the
training program
Reflection on the importance of understanding allergen management for food
manufacturing
Opportunity for participants to ask questions and seek clarification on any
topics covered during the training
HOW YOU WILL BENEFIT
* Comprehensive Allergen Management Understanding: Gain in-depth knowledge of
allergen identification, symptoms, and regulatory compliance in the EU/UK
food industry.
* Advanced Risk Assessment Skills: Develop techniques to identify allergen
hazards and prioritize risks for more effective management.
* Robust Allergen Control Plan Creation: Master the development of
comprehensive allergen control plans, including documentation and action
levels.
* Accurate Allergen Labeling: Learn to ensure compliance with market-specific
labeling regulations for improved product labeling and communication.
* Effective Cross-Contamination Prevention: Implement measures to identify
sources, establish controls, and validate cleaning protocols to prevent
cross-contact.
* Enhanced Supplier Management: Strengthen your ability to select, approve, and
audit suppliers to ensure robust allergen controls.
* Comprehensive Employee Training Programs: Design effective training programs
that foster an allergen-aware culture within your organization.
* Appropriate Allergen Testing and Validation: Select and apply the best
allergen testing methods and validation procedures to ensure ongoing
compliance.
* Preparedness for Allergen Incidents: Develop and implement effective incident
management and recall procedures for swift response.
* Regular Internal Audits and Monitoring: Conduct thorough audits and
continuous monitoring to identify improvements and enhance control measures.
CERTIFIED ALLERGEN MANAGEMENT AND CONTROL IN FOOD PRODUCTION
Upon successfully attending this program, you will be awarded with the Certified
Allergen Management and Control in Food Production certification that can be
used in your resume, CV and other professional credentials. This certification
is industry-recognized with lifelong validity.
Globally demanded and recognized, this certification will enhance your
professional qualifications and showcase your expertise in navigating the
complexities of allergen management protocols. It will also affirm your ability
to establish a robust compliance framework, ensuring that your food production
processes align with the relevant regulations across the EU and UK food
production sector. Developed by Chartered Institute of Professional
Certifications, the content of this program has been independently accredited by
CPD Certification Service as adhering to the highest standards of continuing
professional principles.
PRICING & REGISTRATION
Please select one of the locations:
United Kingdom and EU (24 - 25 Mar 2025) United Kingdom and EU (24 - 25 Mar
2025)
UNITED KINGDOM AND EU
Dates: 24 - 25 Mar 2025
Venue: Online Executive Program (via Zoom)
Time: 9:00am - 4:30pm Greenwich Mean Time (GMT)
10:00am - 5:30pm Central European Time (CET)
--------------------------------------------------------------------------------
Early Bird Packages Regular Pricing By 24 Jan 2025 By 07 Mar 2025 After 07 Mar
2025 EU Delegates EUR 1,295 EUR 1,495 EUR 1,595 UK Delegates GBP 1,095 GBP 1,295
GBP 1,395
Group Discount: 2nd participant get 10%, or register 3 participants and 4th
participant get a complimentary seat (1 discount scheme applies)
Register Now
DOWNLOAD BROCHURE
You can download our program brochure below. If you have any inquiries on this
program, please contact our Program Advisor at
advisor@charteredcertifications.com or call us at:
* Singapore and Asia Pacific: +65 6716 9980
* Australia and New Zealand: +61 3 9909 7310
* UK, Europe and Middle East: +44 (020) 335 57898
* USA: +1 888 745 8875
Download Brochure
CERTIFIED ALLERGEN MANAGEMENT AND CONTROL IN FOOD PRODUCTION REVIEWS AND
TESTIMONIALS
Beata Toronczak - Food Safety Manager at AmRest
This training has completely revolutionized my approach to managing allergens,
providing me with the vital tools to improve food safety and safeguard
consumers.
Kadie Senior - Food Production Manager at Sainsbury's
The Certified Allergen Management and Control in Food Production course offered
deep insights! It provided key strategies that have improved our safety
protocols and ensured we remain compliant.
Jared Yost - Food Technologist at Essentia Protein Solutions
My understanding of allergen management has grown immensely thanks to this
training. I’ve gained practical, hands-on skills that make me feel more
confident in ensuring safer food production.
Lauren Moody - Food Production Supervisor at GourmetFuel
This course was a treasure trove of allergen management knowledge. I now have a
stronger grasp of best practices and feel ready to support both safety and
compliance within our food production.
Chartered Institute of Professional Certifications' reviews and ratings are a
comprehensive collection of participants feedback we have gathered over the last
decade. To view authentic and personal testimonials that are handwritten by our
participants, please download our participants' written reviews here.
CONVINCING YOUR BOSS TO ATTEND THIS PROGRAM
Securing approval from your boss to attend this program can be difficult if you
don’t know what to say. So, we’ve prepared a template for you! All you need to
do is to download this template, copy and paste in email and send it to your
boss!
Download the Template Here
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Certified Allergen Management and Control in Food Production
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