Food Allergens: Regulations, Risks and Controls


This course reviews the importance of allergens and the latest information and technologies for identification and control practices. Global regulations and the risk in the global food supply, along with new disclosures will be examined, as well as allergen labeling requirements and ramifications. Detection methods, cleaning and sanitation, and labeling control in plants are just some of the processes covered. Best practices in managing communication to consumers will also be presented. Contact Hours (CH): 6
*Note: This Online Course has video presentations containing Flash. Videos may not play on some mobile devices.

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Upon completion of any online course, you will be able to view and print a personalized Certificate of Completion. You will have access to the course for one year from the date of purchase.

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