English
About Course
In this practical training you’ll gain a clear, hands-on understanding of food allergens: how cross-contact occurs, and how to prevent and control it effectively — while building a food safety system that earns consumer trust.
Structured around a real allergen control plan, the course takes you from the theory (what an allergen is, what the regulations require) to shop-floor practice (allergen matrix, flow mapping, controls, cleaning validation, labelling and records), and finally to integration into your HACCP / ISO 22000 system.
Qareon certified. Complete every lesson, pass the final quiz (pass mark: 70%) and download your personalised certificate of completion.
Sources & official references
- Codex Alimentarius (FAO/WHO) — General Standard for the Labelling of Prepackaged Foods (CXS 1-1985).
- EU Regulation (EU) No 1169/2011 — Food Information to Consumers (Annex II: 14 allergens).
- USA — FALCPA + FASTER Act — 9 major allergens (sesame since 2023, FDA).
- UK — Food Information Regulations 2014 & “Natasha’s Law”.
- Canada — Food and Drug Regulations (B.01.010.1) · ANZ — FSANZ Standard 1.2.3.
Course Content
Module 1 — Understanding allergens
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Introduction — Watch the video
01:18 -
What is an allergen?
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Allergy, intolerance & coeliac disease — key differences
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Mandatory-declaration allergens (EU 14 · US 9)
Module 2 — International regulatory framework
Module 3 — Risks and cross-contact
Module 4 — Building an allergen control plan
Module 5 — Resources and assessment
Student Ratings & Reviews
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