Food Safety: Allergen Control

A total of about six percent of adults in the U.S. and Canada have a physician-diagnosed food allergy. Food allergies can lead to emergency room visits, and sadly, sometimes even death. That is why being aware of the major allergens in a food processing facility is critical when it comes to creating a safe, quality product for customers.

Food Safety: Allergen Control discusses major allergens recognized in the U.S. and Canada. The program also outlines ways to avoid cross-contact and how to use an Allergen Control Plan.

Major Food Allergens

  • The Big Eight plus Four

Prevent Allergen Cross-Contact

  • Following an Allergen Control Plan

To learn more about our interactive online courseware, visit our DSS eLearning Suite homepage or schedule a free online demonstration.

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