Food Allergen Management — Control Plan

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.

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.